Tricolor Pickled Peppers
Makes 6 (1 pint) jars
9 lb. mixed red, yellow, and orange bell peppers quartered lengthwise, stemmed and seeded 3 1/2 cup
white basalmic vinegar [or white vinegar plus 3/4 to 1 cup granulated sugar] 1 3/4 cups water
1/4 cup canning salt 12 garlic cloves 1 teaspoon whole black peppercorns
1 (1inches) sprigs fresh rosemary
Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skinsare
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. Sterilize jars and lids. Bring basalmic vinegar or vinegar plus sugar, water, sugar, salt,
garlic and peppercorns to a boil in a 3 quart saucepan. Reduce heat and simmer, uncovered for 10
minutes. Fill jars with pepper quarters, alternating colors. Tuck 2 garlic cloves (from pickling
liquid) and 1 sprig of rosemary inside of each jar. Fill jar with pickling liquid, leaving 1/4 inch
headroom, run a knife between peppers and jar to eliminate air bubbles. Process peppers in a hot
water bath 20 minutes. Let peppers stand in jars at least 1 week to develop flavor. Drizzle with extra-
virgin olive oil as part of an antipasto platter. Recipe from Gourmet Magazine
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