Quick Pickled Peppers

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 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)

Recipe

• 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.