Pickled Sweet Peppers

Makes 3 pints, Total Time 20 Minutes

Is it the vibrant colors that first attracted me to these delicious peppers, or is it the fact that you can eat them in one single bite? Once you quickly pickle these petite capsicums, you will always want them available. I use them in salads, omelets, charcuterie boards, and any other way imaginable, in the kitchen or in a cocktail like a Bloody Mary. 

Ingredients:

• 1 lb mini sweet peppers

• 2 cups red wine vinegar

• 1 cup extra virgin olive oil

• 6 garlic cloves sliced thin

• 1 tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp red pepper flakes

• 1 tbsp Greek oregano

Steps:

1. Add 1 cup of water to a large pot and bring it to a boil.

2. Add the peppers and stir occasionally for about 2 minutes to steam until they are al dente.

3. Drain the peppers and transfer them to a large bowl.

4.  Add all the ingredients except the olive oil and mix well to combine.

5. Bring to a boil in a small saucepan.

6. Pour the liquid over the peppers, add olive oil, and mix gently.

7. Let them cool completely, then transfer to glass containers with a lid or jars with wide lids.

8. Keep it in the fridge and enjoy it for up to four weeks.

Notes:

Do not throw away the liquid in the jar once the peppers are gone; it makes an excellent salad dressing.