| Category: | Appetizers & Snacks | |
| Style: | Italian | |
| Special Consideration: | Quick and Easy | |
| Servings: | 4 |
Picture from the internet. Colorful Peppers!
Description:
I was obviously inspired by "Peter Piper picked a peck of pickled peppers" line today.
However, I do love peppers and pickled peppers make for a delicious antipasto or pizza topping, wouldn't you agree? Delicious also in pasta sauce, or wherver you would otherwise use peppers.
Ingredients:
1 kg mixed red and yellow peppers
4 basil leaves
2 bay leaves
5 black peppercorns
2 cloves of peeled garlic
1 pint white wine vinegar
Directions:
Preheat the grill to hot. Halve and seed the peppers. Place them skin up and grill for 15 minutes until charred.
Place the peppers in a plastic bag to sweat for 10 minutes. Peel the skin off. Slice the peppers into thick strips then set aside to cool.
Gently bruise the basil leaves between your fingers and put in a sterilized jar with the peppers, peppercorns, herbs and garlic. Add the vinegar.
Seal and use within 6 months.
- Nov 11, '09 11:08 PM
I was obviously inspired by "Peter Piper picked a peck of pickled peppers" line today.
However, I do love peppers and pickled peppers make for a delicious antipasto or pizza topping, wouldn't you agree? Delicious also in pasta sauce, or wherver you would otherwise use peppers.
Ingredients:
1 kg mixed red and yellow peppers
4 basil leaves
2 bay leaves
5 black peppercorns
2 cloves of peeled garlic
1 pint white wine vinegar
Directions:
Preheat the grill to hot. Halve and seed the peppers. Place them skin up and grill for 15 minutes until charred.
Place the peppers in a plastic bag to sweat for 10 minutes. Peel the skin off. Slice the peppers into thick strips then set aside to cool.
Gently bruise the basil leaves between your fingers and put in a sterilized jar with the peppers, peppercorns, herbs and garlic. Add the vinegar.
Seal and use within 6 months.
- Nov 11, '09 11:08 PM
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