These pickled peppers work well with Cheddar and other firm/hard cheeses.
Recipe information
Yield
Makes 6 1/2 cups
Ingredients
3 red bell peppers
3 yellow bell peppers
8 ounces pearl onions
3 garlic cloves
3 cups water
3/4 cup rice vinegar
3/4 cup white-wine vinegar (not seasoned)
8 whole juniper berries*
1/2 cup sugar
1 tablespoon salt
*available in spice section
Preparation
Halve bell peppers and discard seeds, ribs, and blossom ends. Cut peppers lengthwise into 1/2-inch-wide irregular pieces and transfer to a large heatproof bowl. Trim and peel onions. Halve garlic cloves. Add onions and garlic to peppers. In a saucepan bring water and vinegars to a boil and add juniper berries, sugar, and salt. Simmer mixture, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour vinegar mixture over peppers and onions, covering them completely, and cool. Chill peppers and onions in an airtight container at least 12 hours and up to 5 days.
