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Sweet Peppers in and Around Basket
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Pickled Red Peppers
Chef Jody Adams
 
In Julia's Kitchen with Master Chefs
by Julia Child with Nancy Verde Barr, 1995, Alfred A. Knopf
Ingredients
for 1 1/2 cups
The pickling liquid
1/2 cup white wine vinegar
2 tablespoons sugar
1/2 teaspoon pickling spices
2 large garlic cloves, peeled and coarsely chopped
1 cup water
The peppers
2 large red bell peppers
Special Equipment Suggested
A 6- to 8-cup stainless steel saucepan
A 2-cup screw-top jar
Bring the ingredients for the pickling liquid to a boil in
the saucepan and simmer for 10 minutes. Meanwhile, cut the peppers into
quarters and
remove the seeds, ribs, and stems. Turn them into the pickling
liquid,
cover the pan, and cook for 2 minutes, stirring occasionally to make
sure
all the peppers spend some time submerged in the liquid. One by one,
remove them from the liquid, and peel them – the skins will come off
quite
easily. Slice them into neat 1/8-inch julienne, and drop into the glass
jar.
Pour on the hot cooking liquid, cover, and store in the refrigerator.
Ahead-of-Time Note: The peppers will keep for several months.
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