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Recipes

PICKLED BELL PEPPERS

By Jack

2 Lbs. Green Bell peppers
2 Lbs. Reds
2 Lbs. Yellows
4 cups distilled white vinegar
2 1/2 cups sugar
5 cups water
3 heads garlic, peeled
8 tbs vegetable oil
4 tsp. Salt
8 sprigs dill (optional)

Remove stems and seeds. Cut into 2” strips. Place strips in bowl and cover with boiling water for a while. Drain well. Pack into sterilized jars. Add 2 cloves garlic, 1 tsp oil, 1/2 tsp salt to each jar. (alternate color peppers)
Combine vinegar, sugar and water. Bail. Ladle into jars up to 1/4” from top. Wipe tops of jars with damp cloth and cover with lids.
Process jars in boiling water for 5 minutes (follow canning procedure)
Can be made without canning procedures and refrigerated for up to 4 to 6 weeks.

Cut Ciabatta in thin slices, pour a little olive oil on each slice and put in the toaster oven until… toasted!
Put toast on a platter and put a little of the Pepperonatta on each slice and… VOILA!

Also use the Pepperonatta as a side dish with barbecued meats, use on pasta or simply enjoy by itself

BUON APPETITTO,
Karin and David