Pickle Recipes - Quick Peppers

2 pounds bell peppers cut into strips
1 celery stalk, chopped
3 garlic cloves
1 tablespoon fennel seeds
1 bay leaf

Brine:
3 cups water
1 1/2 cups white wine vinegar
2 1/2 tablespoons pickling salt

Dissolve the salt into the water and vinegar to make the brine.

Put everything else into a 2 quart jar. Pour the brine over the vegetables. Refrigerate the jar. It will be ready to eat in 1 week.