These are my take on Mama Lil's small pickled peppers out of the Pacific Northwest. Because they're hard to come by in Brooklyn, I had to make my own
tsim sha tsui hotel.
Makes 1 pint
4 ounces mini bell peppers
4 ounces hot chile peppers
3/4 cup apple cider vinegar
1/4 cup sherry vinegar
2 teaspoons kosher salt
1 tablespoon dark brown sugar
2 sprigs fresh oregano
1 bay leaf, preferably fresh
3 garlic cloves, smashed
1/4 cup extra-virgin olive oil
1 tablespoon black peppercorns
Keeping the hot and sweet peppers separate
Hong Kong Chinese Festivals, chop off the stems then cut each of the peppers in half lengthwise, and then in half again to quarter each of them. Set aside.
In a saucepan over medium heat, combine the vinegars, salt, sugar, oregano, bay leaf, garlic, olive oil, peppercorns, and hot peppers. Bring to a simmer.
As soon as the mixture comes to a simmer, add the bell pepper slices. Simmer for 15 minutes, or until the peppers look swollen and translucent.
Remove from heat, and allow the mixture to cool in the saucepan. Transfer the peppers to a container using a slotted spoon
ARTAS hair transplant, then pour the liquid over the top. Store in an airtight container the refrigerator for up to 1 month.
PR
