Pickled Peppers

[Guest guest]

Pickled Peppers

 

24 mini bell peppers in assorted colors, or 8 regular

bell peppers, roasted (see note)

2 cups water

2 cups rice vinegar

1 cup sugar

1 lime, cut into wedges

3/4 cup coriander seed

1 bay leaf

 

Yield: 8 servings

 

Make a small slit in the side of each roasted pepper

and with a small knife remove and discard as many

seeds as possible (if using regular- size bell

peppers, slice them into bite-size pieces and remove

ribs and seeds). Place the peppers in a large bowl.

Set aside.

 

In a medium saucepan over medium-high heat, add the

water, rice vinegar, sugar, lime wedges, coriander

seed and bay leaf. Bring to a boil, stirring to

dissolve the sugar. Strain and discard the solids.

Pour the pickling liquid over the peppers, cover and

refrigerate for at least 30 minutes or, ideally, up to

4 hours. To serve, drain and transfer to a serving

bowl. Gently brush off any seeds with a spoon.

 

Note: To roast bell peppers, place them on a piece of

foil under the broiler or on a grill, about 4 inches

from the heat source or flame. Roast, turning to

expose all sides, until most of the skin is blistered

and charred. Don’t worry if the peppers lose their

shape. Place the peppers in a resealable plastic bag

or a bowl covered with plastic wrap and let sit for 15

minutes. When cool enough to handle, remove the skin

(it’s okay if some bits of charred skin remain; they

will add flavor to the pickling liquid). Don’t rinse

the roasted peppers or you’ll lose flavor.