Rainbow Bell Pepper Pickles

Cut the bell peppers into 1-inch strips and set aside with the garlic.

In a large nonreactive pot, combine water, white vinegar, kosher salt, sugar, red onion, black peppercorns, mustard seeds, cloves, allspice berries, and bay leaves.

Place over medium heat and bring to a simmer.

Simmer until the salt and sugar dissolve.

Meanwhile, fill the canning pot with water and bring to a boil.

Bring another smaller pot of water to a simmer.

Clean 8 pint jars in hot, soapy water and place the two-part lids in the smaller pot of simmering water until ready to use.

Remove the lids from the water and dry with a clean, lint-free cloth.

Place 2 cloves of garlic in each pint jar, then fill the jars with the pepper slices.

Bring the brine back up to a boil and pour it into the jars, filling each to ¼ inch from the top.

Place the lids on and loosely secure.

Place the jars into the canning pot and process for 15 minutes.

Remove the jars and set aside to cool at room temperature for several hours.

You might hear tiny pops as the jars seal themselves from the pressure.

If you have any jars that don’t seal, store them in the refrigerator and eat within a couple of weeks.

Once cooled completely, secure the ring band and store in a cool, dry place.

Once opened, they’ll keep for 1 month in the refrigerator.