These pickled peppers are not the traditional brined pickle. The liquid is almost a marinade, as it consists of both vinegar and oil, with very little salt. I keep these in the refrigerator. Apparently they can be canned, though I’ve never done so with this recipe. I would recommend contacting the manufacturer of the canning jars for instructions. This recipe is for 2 pint jars or 1 quart jar, or for non-canning, an appropriately-sized lidded bowl.

1 lb or so sweet red or green peppers, or a combination
2 cloves garlic, peeled
1/2 t salt
2 sprigs or more rosemary, thyme, dill, or parsley
3/4 c vinegar
3/4 c vegetable oil

1. Bring a pot of water to the boil. Have a large bowl of ice water at the ready.

2. Cut the peppers in half lengthwise. Core, seed, and rib. Cut int 1/2-inch wide strips. Drop them into the boiling water. As soon as the water returns to the boil, remove the pot from the heat and let the peppers stand in the water for a couple of minutes. Drain the peppers into a colander and transfer to the bowl of ice water.

3. Drain the cooled peppers and lay out on a dish towel or paper towels to dry. Pack them into clean or sterilized pint jars, or lay them in a lidded container, if you plan on keeping them in the fridge. Put a clove of garlic in each jar, half the salt, and a sprig of herb or if the peppers are all in one container, add both cloves of garlic, all the salt, and all the herb.

4. Combine the vinegar and oil in a saucepan and bring just to the boil. Pour over the peppers. If not canning, allow the peppers to cool to room temperature before refrigerating. Allow to sit for about 24 hours before eating.