Citrus Pickled Bell Peppers

In a medium glass, ceramic or plastic bowl, whisk together grapefruit, lemon and lime juice. Stir in cilantro, salt and red pepper flakes. Pour over peppers and refrigerate the jar. The peppers are ready to eat in about 6 hours, but will keep for a week or two in the refrigerator. Great on sandwiches, added to salads or tacos …. you’ll think of 100 ways to use them.