Quick Pickled Peppers

1. 1

   Cut peppers into 1/2 inch strips, lengthwise.

2. 2

   In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.

3. 3

   Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.

4. 4

   Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.

* Per serving · 4 servings · Values may vary.

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