1 qt. water
1 qt. white vinegar
3 c. white sugar
1 tbsp. olive oil
1 tsp. salt

Blanch the peppers 1-2 minutes or leave raw (for crisper peppers). Boil together water, vinegar and sugar. Keep it boiling. Pack peppers in hot sterile jars and add the hot brine. To each jar add 1 tablespoon olive oil and 1 teaspoon salt. Seal jars.