Pickled Roasted Peppers
Ingredients
1 cup white wine vinegar
1/2 cup apple cider vinegar
1 clove garlic, thinly sliced
2 tablespoons sugar
1 tablespoon kosher salt
2 red bell peppers, roasted (see Notes, page 22) and thinly sliced
2 yellow bell peppers, roasted (see Notes, page 22) and thinly sliced
1 tablespoon finely chopped fresh oregano leaves
Preparation
Step 1
Combine the vinegars, garlic, sugar, and salt in a small saucepan over high heat. Boil until the sugar has dissolved. Remove from the heat and let cool to room temperature.
Step 2
Put the peppers and oregano in a medium bowl, add the vinegar mixture, and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days.
