Citrus Pickled Bell Peppers
In a medium sized nonreactive bowl (any bowl EXCEPT that made of aluminum, cast iron or copper) combine the juices of 1 grapefruit, 1 lemon and 1 lime. Stir in Salt, Red Pepper Flakes and Cilantro. Pack the Bell Peppers into a glass jar with a resealable lid then pour the citrus brine and spices over the top. Seal with lid and store in the refrigerator. Ready to eat within 6 hours, but will develop more flavor overnight. Each batch should keep for an additional week or two in the refrigerator. If any off flavors or smells develop, or if you notice fermentation, please discard. Pairing & Serving Suggestions: Terrific piled high on a bratwurst sandwich, diced over a juicy pork chop or fish or carnitas tacos...