Ingredients

3/4 C. white wine vinegar
2 C. water
1 tsp. salt
1/2 tsp. sugar
4 medium sweet peppers, red and green
3 each jalapenos
2 each hot red cherry peppers
1 large sweet onion
2 Tbsp. olive oil
2 Tbsp. coarsely chopped fresh oregano leaves

Cooking Instructions

Bring the vinegar, water, salt and sugar to a boil in a no corrodible saucepan. Make sure that sugar and salt are dissolved and remove the liquid from the heat. Stem and seed the sweet peppers and chilis. Cut the sweet peppers into lengthwise strips about 1/4 wide. Cut the chilis into lengthwise slivers. Peel the onion and cut it into lengthwise slivers. Put the vegetables in a glass or stainless bowl; pour the pickling liquid over them. Mix in olive oil and oregano. Cover the bowl and marinate in the refrigerator for 3 hours before serving. Drain liquid from the escabeche before serving or storing. Serve at cool room temperature.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)