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Pickled Red Peppers

 

 

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Pickled Red Peppers

Chef Jody Adams
In Julia's Kitchen with Master Chefs
by Julia Child with Nancy Verde Barr,
1995, Alfred A. Knopf

Alibris

Ingredients for 1 1/2 cups

The pickling liquid
1/2 cup white wine vinegar
2 tablespoons sugar
1/2 teaspoon pickling spices
2 large garlic cloves, peeled and
coarsely chopped
1 cup water

The peppers
2 large red bell peppers

Special Equipment Suggested
A 6- to 8-cup stainless steel saucepan
A 2-cup screw-top jar

Bring the ingredients for the pickling liquid to a boil in the saucepan and simmer for 10 minutes. Meanwhile, cut the peppers into quarters and
remove the seeds, ribs, and stems. Turn them into the pickling liquid,
cover the pan, and cook for 2 minutes, stirring occasionally to make
sure all the peppers spend some time submerged in the liquid. One by
one, remove them from the liquid, and peel them - the skins will come
off quite easily. Slice them into neat 1/8-inch julienne, and drop into
the glass jar. Pour on the hot cooking liquid, cover, and store in the refrigerator.

Ahead-of-Time Note:  The peppers will keep for several months.
 

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