2C Rice Wine Vinegar
11/2C Water
1/2C Sugar
2T Kosher Salt
4 Bell Peppers, combination
6 Banana Peppers
4 Jalapeno
2 Serrano Peppers

In bowl, whisk vinegar, water, salt and sugar. Cut peppers into strips and puncture to absorb brine. Place in jarĀ  overnight. Will keep for 2-3 weeks in refrigerator. Serve on sandwiches, grilled meats or eggs.