Peter Piper Picked A Peck of Pickled Peppers

Tricolor peppers no less

Tricolor Pickled Peppers

Serves/Makes:6 pints
Ready in:  > 2 hrs
Difficulty:  3
(1=easiest :: hardest=5)

• 9 pounds red, yellow, and orange bell peppers quartered lengthwise, stemmed and seeded
• 3 1/2 cups white balsamic vinegar
  or
  3 1/2 white vinegar
• plus
• 3/4 granulated sugar
• 1 3/4 cup water
• 1/4 cup canning salt
• 12 garlic cloves
• 1 teaspoon whole black peppercorns
• 6 (2 inches) sprigs fresh rosemary

Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skinsare 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. Sterilize jars and lids. Bring balsamic vinegar or vinegar plus sugar, water, sugar, salt, garlic and peppercorns to a boil in a 3 quart saucepan. Reduce heat and simmer, uncovered for 10 minutes. Fill jars with pepper quarters, alternating colors. Tuck 2 garlic cloves (from pickling liquid) and 1 sprig of rosemary inside of each jar. Fill jar with pickling liquid, leaving 1/4 inch headroom, run a knife between peppers and jar to eliminate air bubbles. Process peppers in a hot water bath 20 minutes. Let peppers stand in jars at least 1 week to develop flavor. Drizzle with extra-virgin olive oil as part of an antipasto platter.

Recipe from Gourmet Magazine [see http://www.cdkitchen.com/recipes/recipetemplate.php?mid=9038 ]