Grilled Pickled Peppers

1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper 2 cups white vinegar
2 cups water
1/2 cup sugar
2 1/2 tablespoons kosher salt
5 dill sprigs 3 garlic cloves
2 dried red chiles, crushed
Light a grill. Set the peppers over a hot fire and grill, turning as necessary, until charred all over. Transfer the peppers to a large plate and let cool. Peel the peppers and discard the cores and seeds. Cut the peppers into thin strips.
In a medium bowl, combine the vinegar, water, sugar and salt; stir to dissolve the salt. Add the dill, garlic, chiles and grilled pepper strips and refrigerate overnight. Bring the peppers to room temperature before serving, lifting them from the pickling liquid with a slotted spoon.
The pickled peppers can be refrigerated in the pickling liquid for up to 3 days.