Piquant Pickled Peppers

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2 quarts prepared peppers (see note)

1/2 small red or yellow onion, peeled, cut into 1/4-inch slivers

8 garlic cloves, peeled, lightly crushed

3 cups distilled vinegar, or combination of vinegars

3 cups water

3 teaspoons salt

1/4 cup sugar

4 sprigs fresh thyme

Needles from 1 small sprig fresh rosemary

1/2 small dried chipotle pepper, broken into several pieces

1/4 cup fruity olive oil

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