Instructions

1. Slice jalapenos thin. Slice off top of bell pepper and remove seeds and membranes then chop.
2. Combine peppers and garlic in a 28-oz or larger glass jar. In a small saucepan, combine vinegar, water, salt. Bring close to a boil, stirring occasionally to dissolve salt into liquid. Remove from heat and pour over the peppers. Use a butter knife to poke down the peppers so they all fit and there aren't any hidden air pockets.
3. Let peppers cool to room temperature in the jar, then screw on a lid and refrigerate. They should keep well for at least a month.