2000s Recipes + Menus
Tricolor Pickled Peppers
Makes6 (1-pint) jars
- Active time:2 hr
- Start to finish:3 hr (plus 1 week for flavors to develop)
July 2001
I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter. For more information about this recipe, see our special guide to canning.
- 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
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Equipment:
6 (1-pint) canning jars with lids and screw bands
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Preheat broiler.
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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.
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Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.
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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 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
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Seal, process, and store filled jars, boiling peppers in jars 20 minutes.
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Let peppers stand in jars at least 1 week for flavors to develop.
- Keywords
- condiments,
- ruth cousineau
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