Tricolor Pickled Peppers

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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Ingredients:

9 lb mixed red, yellow, and orange sweet mini peppers, stemmed, seeded, and halved lengthwise
3 1/2 cups white balsamic vinegar
1 3/4 cups water
1/4 cup sugar
1/4 cup canning salt
12 garlic cloves
1 tsp whole black peppercorns
6 (2-inch) sprigs fresh rosemary

6 (1 pint) canning jars with lids and screw bands

Instructions:

Preheat broiler. 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. Transfer peppers to a large bowl and cover. Let peppers steam until cool, then peel and separate by color.

Sterilize jars and lids. Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.

Drain jars upside down on a clean kitchen towel 1 minute, then invert. Fill jars with pepper halves, alternating colors. Tuck 2 garlic cloves (from pickling liquid) and 1 rosemary sprig into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.

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

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

Makes six 1-pint jars.

Adapted from a recipe by Ruth Cousineau via gourmet.com