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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The original recipe calls for shishito peppers. They have a little more bite than bell peppers, but are not as hot as chilis. If you can find them, go ahead and use them. Ingredients:
3/4 lb bell pepper (mix of red green orange or yellow) |
2 1/2 cups rice vinegar |
water |
3 garlic cloves, peeled and lightly smashed |
2 teaspoons kosher salt |
1 tablespoon sugar |
2 teaspoons dried oregano |
1/2 teaspoon whole black peppercorn |
1 small onion, cut into 1/4 inch slices |
2 small red chilies (optional) |
Directions:
1. Cut peppers into 1/2 inch strips, lengthwise.
2. In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
3. Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
4. Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.
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