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63e3122c e835 41fe a842 3be0165ef141  2016 03 23 10 17 40
Deb Perelman
Deb Perelman

Pickled Garlicky Red Peppers: Roast and skin four red peppers, working over a strainer to collect any juices in big jar. Add an equal amount of white vinegar to the juices collected, plus 2-3 chopped garlic cloves, 2-3 teaspoons granulated sugar and 1-2 of kosher salt. Cover with lid and let souse in fridge for one hour or up to a week.

eatitoo.alli
eatitoo.alli
yum! I want to put these with manchego or gruyere in a toasted sandwich or frittata.