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Pickled peppers
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Source:
| 3/4 lb | bell pepper, (mix of red green orange or yellow) |
| 2 1/2 cups | rice vinegar |
| water | |
| 3 | garlic cloves, peeled and lightly smashed |
| 2 teaspoons | kosher salt |
| 1 tablespoon | sugar |
| 2 teaspoons | dried oregano |
| 1/2 teaspoon | whole black peppercorn |
| 1 small | onion, cut into 1/4 inch slices |
| 2 small | red chilies, (optional) |
Directions:
1
Cut peppers into 1/2 inch strips, lengthwise.
2
In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
3
Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
4
Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.
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