PICKLED GRILLED PEPPERS

10 mixed color peppers
6 cloves garlic
1 litre white vinegar
pinch cayenne pepper
1 tablespoonsalt

If you don't have the time is roasting, just follow the recipe omitting the roasting instructions.

Cut peppers in half and deseed. Place on an oven tray and grill for 10 minutes or until skins are blistered. Remove from oven and wrap in a paper towel until cool enough to handle. Remove skin and cut flesh into wedges. Crush and peel garlic. In large saucepan place garlic, cayenne pepper, vinegar, salt and bring to boil. Add peppers and cook for 5 minutes. Pack into clean, hot dry jars, making sure that peppers are covered with vinegar. Seal and store in a cool, dark place to ensure peppers retain their color. Makes about 5 cups.

pickled grilled peppers

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