Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in medium size saucepan, simmer vinegar, water and sugar for 5 minutes. slice peppers, removing seeds. place peppers in glass jar (can use any type of glass jar with tight fitting lid). pour liquid mixture over peppers leaving 1/2-inch headspace. allow to cool and then place tight fitting lid on; store in refrigerator. best if left in refrigerator to marinate for at least 24-48 hours before serving. the longer they marinate, more garlic flavor is absorbed. will last for 2 weeks or more in refrigerator.

Target recipe: take several bell peppers, cleaned of the stems and seeds. cut into strips lengthwise. these can be four to six depending on the size of the peppers and your preference. season lightly with salt and freshly ground black pepper. brush both sides of the strips with good olive oil. place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). you can let the skin brown a bit if desired. turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes). try this with different color peppers. maybe add a few green onions. try this with anaheim peppers -- very good! try adding sliced zucchini, too.