Baked peppers in a sweet marinade

Ingredients:

• 3-4 red bell peppers, quartered and seeded
• 1 cup white distilled vinegar
• 3/4 cup sugar
• 3/4 cup water
• 0.5 tsp. marinating seasoning

Preparation:

1. Preheat oven to grill mode.
   
   Roast the peppers until soft and the skins are puffy, 7-9 minutes. Place the peppers in a paper or plastic bag and seal immediately. Let them sit for 15 minutes, or until cool enough to handle. This will make the peppers easier to peel. Remove the skins.
2. Place the peeled peppers in a sterilized, heat-proof jar with a sterilized, tight-fitting lid. In a medium non-reactive saucepan, combine the vinegar, sugar, water, and seasoning for pickling Bring to a boil. Pour the hot marinade over the peppers in the jar. Cover and let sit at room temperature for 2 days.