Pickled Peppers

Wash the green, red, and yellow bell peppers thoroughly under cold water, then pat dry with paper towels. Core and seed each pepper, removing all membranes, then slice into thin, uniform strips approximately 1/4 inch wide.

Chop the white onions very fine by hand or with a food processor, ensuring consistent, small pieces that will distribute evenly throughout the pickled mixture.

Combine the vinegar, granulated sugar, and salt in a large stainless steel pot, stirring until the sugar dissolves completely. Bring the mixture to a boil over medium-high heat.

Once the pickling liquid reaches a rolling boil, add the sliced bell peppers and chopped onions, stirring to submerge all vegetables in the hot liquid.

Maintain a gentle boil, stirring occasionally, until the peppers are tender-crisp and the onions are translucent, approximately 10 to 15 minutes. Do not overcook, as the peppers should retain some texture.

Remove the pot from heat and allow the pickled peppers to cool to room temperature, stirring occasionally. Once cooled completely, transfer the mixture with its liquid to sterilized glass jars, distributing the peppers and onions evenly.

Cover the jars tightly and refrigerate for at least 24 hours before serving to allow the flavors to develop fully. Store in the refrigerator for up to 3 weeks.