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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter. Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop) Ingredients:
9 lb mixed red, yellow, and orange bell peppers, quartered lengthwise, stemmed, and seeded |
3 1/2 cups white balsamic vinegar |
1 3/4 cups water |
1/4 cup sugar |
1/4 cup canning salt |
12 garlic cloves |
1 teaspoon whole black peppercorns |
6 (2-inch) sprigs fresh rosemary |
Directions:
1. Preheat broiler.
2. Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skins are blistered and lightly charred, 4 to 6 minutes. Transfer peppers to a large bowl and cover. Let peppers steam until cool, then peel and separate by color.
3. Sterilize jars and lids.
4. Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.
5. Drain jars upside down on a clean kitchen towel 1 minute, then invert. Fill jars with pepper quarters, alternating colors. Tuck 2 garlic cloves (from pickling liquid) and 1 rosemary sprig into side of each jar. Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
6. Seal, process, and store filled jars , boiling peppers in jars 20 minutes.
7. Let peppers stand in jars at least 1 week for flavors to develop.
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