Quick Pickled Bell Peppers

Quick Pickled Bell Peppers (makes 1 quart)

3 med. bell peppers (red, yellow or orange)

1 1/4 C. water

1 1/4 C. apple cider vinegar

4 T. sugar

1 1/2 T. pickling spice

1 tsp. salt

Seed the bell peppers and slice, place inside of a clean and sterile quart jar. In a non-reactive pot bring the remaining ingredients up to a boil and boil for 5 minutes. Pour the mixture into to the jar and seal with clean bands and lids. Allow to cool completely, then place in the fridge. Allow 24 hours before opening, they will keep for 30 days.