Ingredients
9
lb mixed red, yellow, and orange bell peppers, quartered lengthwise, stemmed, and seeded
3
1/2 cups white balsamic vinegar
1
tsp whole black peppercorns
6
(2-inch) sprigs fresh rosemary
Special equipment: 6 (1-pint) canning jars with lids and screw bands
Directions
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.
3.
Sterilize jars and lids.
4.
Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.
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.
6.
Seal, process, and store filled jars, boiling peppers in jars 20 minutes.
7.
Let peppers stand in jars at least 1 week for flavors to develop.
New-York Restaurants
