One-day Pickled Peppers

3 cups water 3/4 cup cider vinegar 1/4 cup sugar4 teaspoons table salt1 1/2 teaspoons pickling spice (store-bought or see recipe below)1 1/4-1 1/2 pounds bell peppers (may be red or green), cut into thin strips1 large clove garlic, peeled1-3 fresh hot chilies, slit on one sideBring water, vinegar, sugar, salt and pickling spice to a boil in a medium, nonreactive (not aluminum or cast-iron) saucepan. Add pepper strips and simmer for 5 minutes. Remove from heat, add garlic and chilies, and let the covered pot rest for 10 minutes.Spoon everything into a clean 1-quart jar, close with a lid, and let the mixture marinate on your counter for a day. The peppers will fully pickle. Refrigerate. Peppers will keep for a few weeks.Makes 1 quart.