Growing up Italian-American, you come to appreciate peppers as well. Delicious roasted peppers (which I have an incredible recipe for by the way - Roasted Peppers ) served with crusty Italian bread is one of my most favorite appetizers.
I am also somewhat of a vinegar junkie. My brother Keith swears I put vinegar on everything. Totally not true, but I did have a mustard obsession as a kid. I literally put mustard on everything and to this day dip my french fries and potato chips in yellow mustard. Ok, so I'm weird.
Anyway, its hot as balls outside, or has been anyway. I am not turning the damn oven up to 450 to roast some damn peppers no matter how bad I want them. So, I put my brain to work and have developed the most AMAZING marinated peppers. They are soft yet crunch, packed with flavor and you will have to stop yourself from gobbling up the entire portion.
Prep Time: 2 hours 10 minutes
Cook Time: 8 minutes
Total Time: 24 hours
5 large bell peppers, any color
3 TBSP kosher salt
6 cloves garlic, minced
1 tsp hot pepper seeds (optional)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried marjoram
tsp black pepper corns
4 TBSP olive oil
8 cups water
2 cups red wine vinegar
Core your peppers and slice into thin strips. Add pepper strips to a bowl and cover with cold water, just enough to cover the peppers, no more. Add 3 TBSP of salt and mix up with your hands. Refrigerate for 2 hours.
Drain and rinse peppers thoroughly.
In a large pot, bring to a boil 8 cups of water and 2 cups of red wine vinegar.
Add the peppers to the boiling vinegar mixture and let cook for about 8 minutes.
While peppers are cooking, combine garlic, hot pepper seeds, basil, oregano, marjoram, peppercorns and olive oil in a small bowl.
Drain hot liquid from peppers and place into a bowl. While the peppers are hot, add the garlic mixture and toss to coat evenly. Store in an airtight container in the refrigerator overnight or 24 hours. The longer the peppers marinate the more flavor.
Serve over salads, over bread or just eat them like you would a pickle.