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Slice the red and
yellow peppers into 3/4-inch-wide strips,
discarding the seeds
and cores. Arrange the pepper strips,
onions, garlic, and
the herbs attractively in 2 sterilized pint
jars. Combine the
vinegar and salt with 1 cup of water, dissolve
the salt, and pour
the mixture over the peppers. Cover and
refrigerate the peppers
for at least 5 to 6 days.
The peppers keep
well for months.
