I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter.
Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)
Recipe information
Yield
Makes 6 (1-pint) jars
Ingredients
Preparation
Step 1
Preheat broiler.
Step 2
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.
Step 3
Step 4
Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.
Step 5
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 1/4inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
Step 6
Seal, process, and store filled jars , boiling peppers in jars 20 minutes.
Step 7
Let peppers stand in jars at least 1 week for flavors to develop.
