Pickled Peppers with Bianca

2 lbs. of red and yellow peppers
Garlic
Laurel
7 oz. of Bianca Sweet White Vinegar
1 ¾ oz. Apple Cider Vinegar
Salt

Thoroughly clean peppers and cut them into slices, removing all seeds and filaments. In a pot, add water, salt, and peppers. Let them boil for 3 to 5 minutes. Drain peppers and let them cool. After, put them on dish cloth for 1 hour, to absorb water.

In the meantime, put 1 cup of Bianca Sweet White Vinegar, ¼ cup of Apple Cider Vinegar, the garlic and the laurel in a casserole dish and let them boil for 2-3 minutes. Turn off and remove garlic and laurel.

Take 3 glass jars and place peppers equally distributing the yellow and the red.
Pour the Bianca Sweet White Vinegar and Apple Cider Vinegar dressing in each jar, until it completely covers the peppers.
Close the jars, turn the jars upside down and store them in a cool, dry place.

For best taste, wait for few days to enjoy your pickled Peppers with Sweet White Vinegar!