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.
9lbmixed red, yellow, and orange bell peppers, quartered lengthwise, stemmed, and seeded
3 1/2cupswhite balsamic vinegar
1 3/4cupswater
1/4cupsugar
1/4cupcanning salt
12garlic cloves
1teaspoonwhole black peppercorns
6(2-inch) sprigs fresh rosemary
Equipment:
6 (1-pint) canning jars with lids and screw bands
Preheat broiler.
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.
Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.
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.