Pickled Garlicky Red Peppers
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Ingredients
- 2 1/2 cups distilled white vinegar
- 3 cups water
- 2/3 to 3/4 cup sugar
- 5 tablespoons kosher salt or 1/4 cup table salt*
- 10 bell peppers, all red or a mix of red, orange and yellow (the sweet varieties)
- 4 large cloves of garlic, coarsely chopped**
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Preparation
Step 1
Preheat the oven to 400 degrees.
Step 2
Line peppers on a large baking sheet and roast them for 45 minutes, turning them once, or until they are soft.
Step 3
Bring vinegar, water, sugar, and salt to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Cool about 30 minutes.
Step 4
Once the peppers are roasted, while they're hot, throw them in a large bowl and cover it with a lid or plate, trapping the steam inside.
Step 5
In 15 minutes, they should be cooled, and their skins should be easy to remove. If not, give it another 10 or 15 minutes to rest.
Step 6
Once all of the pepper skins are removed, remove the core and seeds, and tear the peppers into strips, tossing them into a large bowl, jar, or container.
Step 7
Pour the pickling liquid over the peppers (if you have extra brine, save it for next time) and add the chopped garlic.
Step 8
Chill them, covered with a lid or plastic wrap, for one day.
Step 9
Save recipe for the next time?
Chef's notes
Pickled vegetables keep, covered and chilled, for 1 week.
Technically the conversion for kosher to table salt is 1.5, so a more accurate equivalent would be 3 tablespoons plus 2 teaspoons.
My in-laws, as well as every other Russian I've met, are mad for garlic, thus this amount will imbue the peppers with a serious garlic kick. If you're nervous about the spiciness, you might want to use less. Personally, though, I wouldn't dream of it.
