Bowl of Pickled Red Bell Peppers
(click to enlarge)

Pickled Red Bell Peppers


Southern California
Makes:
Effort:
Sched:
DoAhead:  		 3 cups
**
1+ days
Must		 This simple but delightful quick pickle is made from Red Bell Peppers. It is a mild pickle, so must be refrigerated. It fits in a 3 cup jar.

1-1/2
3
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2/3
2/3
1/2
1
2
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#
cl
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c
c
T
T

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Bell Pepper red (1)  
Garlic
-- Pickle items
Rice Vinegar (2)
Water
Salt
Sugar (3)
Bay Leaves
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Make   -   (1+ day - 55 min work)
  1. Blast BELL PEPPERS black with your Kitchen Torch. Brush off the skins under running water. A few remaining black flakes won't hurt.
  2. Cap Peppers and cut in half lengthwise. Remove cores and shake out remaining seeds. Cut Peppers into whatever shape pieces you prefer.
  3. Slice GARLIC fairly thin. Mix with Peppers.
  4. In a saucepan sized for the whole recipe, stir in all Pickle items. Bring to a boil and simmer, stirring now and then. Simmer a few minutes so Bay Leaves and any spices you have included will flavor the pickle.
  5. Pack Peppers in the jar and pour Pickle over to cover. Tap the jar against your cutting board and twist it a few times to remove air bubbles, then top up.
  6. Cover tightly and let cool to room temperature. When cool, refrigerate. The Peppers can be used after an overnight rest in the fridge, but get better for a few days. This pickle will keep about 1 month in the fridge.
  7. Serve cool or at room temperature.
NOTES:

  1. Bell Peppers:

      You could also use Orange or Yellow, or a mix. Green would have a different taste and be rather crisp.

  2. Rice Vinegar:

      (5%) Of course you could use Cider Vinegar, Malt Vinegar, or one of the fine Philippine vinegars, each imparting a somewhat different flavor.

  3. Salt:

      Best to use a natural Sea Salt such as that sold in Korean markets. The flow agents in table salt might cause the pickle juice to be a little murky. Diamond Crystal Kosher salt is an alternative (other brands have flow agents) - but use nearly twice the measure as it's very fluffy.

  4. Sugar:

      Many recipes of this sort include a lot more sugar, but I don't like things too sweet, so I keep sugar under control. It needs some, but I'm fine with 1 T.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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