These pickled peppers work well with Cheddar and other firm/hard cheeses.
Ingredients
3 red bell peppers
3 yellow bell peppers
8 ounces pearl onions
3 garlic cloves
3 cups water
3/4 cup rice vinegar
3/4 cup white-wine vinegar [not seasoned]
8 whole juniper berries*
1/2 cup sugar
1 tablespoon salt
*available in the spice section of your supermarket
Method
Halve bell peppers and discard seeds, ribs, and blossom ends. Cut peppers
lengthwise into 1/2-inch-wide irregular pieces and transfer to a large heatproof
bowl. Trim and peel onions. Halve garlic cloves. Add onions and garlic to peppers.
In a saucepan bring water and vinegars to a boil and add juniper berries, sugar, and
salt. Simmer mixture, stirring occasionally, 3 minutes, or until sugar is dissolved.
Pour vinegar mixture over peppers and onions, covering them completely, and cool.
Chill peppers and onions in an airtight container at least 12 hours and up to 5 days.
Ingredients
3 red bell peppers
3 yellow bell peppers
8 ounces pearl onions
3 garlic cloves
3 cups water
3/4 cup rice vinegar
3/4 cup white-wine vinegar [not seasoned]
8 whole juniper berries*
1/2 cup sugar
1 tablespoon salt
*available in the spice section of your supermarket
Method
Halve bell peppers and discard seeds, ribs, and blossom ends. Cut peppers
lengthwise into 1/2-inch-wide irregular pieces and transfer to a large heatproof
bowl. Trim and peel onions. Halve garlic cloves. Add onions and garlic to peppers.
In a saucepan bring water and vinegars to a boil and add juniper berries, sugar, and
salt. Simmer mixture, stirring occasionally, 3 minutes, or until sugar is dissolved.
Pour vinegar mixture over peppers and onions, covering them completely, and cool.
Chill peppers and onions in an airtight container at least 12 hours and up to 5 days.
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| Peter Piper's Pickled Peppers |