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4 Pints
Easy
Published 1999
This is an aromatic pickle with a pleasing sweet-and-sour taste. It can accompany meat or simply be piled on a slice of crusty bread, which is how I like to eat it.
Quarter the peppers and seed them. Place on a baking sheet skin side up and put under the broiler until the skins have blackened. Remove to paper bags to cool, then peel off the skins. Slice the peppers into strips.
In a saucepan, bring the vinegar and corn oil to a simmer. Add the garlic and herbs. Simmer 5 minutes, stir in the pepper strips, and simmer 15 minutes longer, stirring occa