2 lg. red bell peppers, about 1 lb.
2 lg. yellow bell peppers, about 1 lb.
2 c. water
1/2 c. sherry vinegar or white wine vinegar
1/4 c. honey
1 tsp. black peppercorn
4 lg. cloves garlic, thinly sliced
1 c. sliced onion, about 2 sm. ones

Cut bell peppers in half lengthwise, discard seeds and membranes. Cut lengthwise into 1" wide strips, and set aside. Combine water and next 4 ingredients in a saucepan; bring to boil. Add peppers and onions, bring to boil. Cover, reduce heat and simmer 20 minutes or until peppers are very tender. Let cool. Store in air tight containers in refrigerator. Serve chilled with a slotted spoon. Makes 5 cups.