Tricolor Pickled Peppers

1. 1

   Preheat broiler.

2. 2

   Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skins are blistered and lightly charred, 4 to 6 minutes.

3. 3

   Transfer peppers to a large bowl and cover.

4. 4

   Let peppers steam until cool, then peel and separate by color.

5. 5

   Sterilize jars and lids.

6. 6

   Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan.

7. 7

   Reduce heat and simmer, uncovered, 10 minutes.

8. 8

   Drain jars upside down on a clean kitchen towel 1 minute, then invert.

9. 9

   Fill jars with pepper quarters, alternating colors.

10. 10

    Tuck 2 garlic cloves (from pickling liquid) and 1 rosemary sprig into side of each jar.

11. 11

    Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.

12. 12

    Seal, process, and store filled jars , boiling peppers in jars 20 minutes.

13. 13

    Let peppers stand in jars at least 1 week for flavors to develop.

* Per serving · 4 servings · Values may vary.

No additional tips available.