Categories: Pickles 
      Yield: 6 servings 
  
      2 c  Water                               1 lg Green bell pepper 
      1 c  White wine vinegar                  1    Clove garlic 
      2 tb Kosher salt                         1    Leafy inner rib of celery 
      1 lg Red pepper                          1    Sprig fresh basil or oregano 
      1 lg Yellow pepper                   
  
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine, 
  September 1987 
   
  1.  Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce 
  heat and simmer covered until salt is completely dissolved, about 3 
  minutes. 
   
  2.  Rinse peppers well.  Cut in half through stems;  remove stems, seeds, 
  and white pith.  Cut each half lengthwise into thirds. Lightly press garlic 
  with flat of knife and peel.  Pack peppers, garlic, celery, and herb sprig 
  into hot clean 1 quart canning jar. 
   
  3.  Fill jar with hot vinegar mixture.  Slip thin rubber spatula down sides 
  of jar to release air bubbles.  Add more vinegar mixture if needed. Seal 
  jar with new canning lid.  Store in cool dark place or in refrigerator at 
  least 1 week before serving.  Flavor improves with longer storage. 
   
  (Note:  table salt can be used, but it may make brine cloudy) 
   
  Nutrition Information per Piece:        8       calories 0 g protein 2 g 
  carbohydrates 0 g fat 101 mg sodium