I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter.

　　Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

　　

Ingredients

Makes 6 (1-pint) jars

　　9 lb mixed red, yellow, and orange bell peppers, quartered lengthwise, stemmed, and seeded

　　3 1/2 cups white balsamic vinegar

　　1 3/4 cups water

　　1/4 cup sugar

　　1/4 cup canning salt

　　12 garlic cloves

　　1 teaspoon whole black peppercorns

　　6 (2-inch) sprigs fresh rosemary

　　6 (1-pint) canning jars with lids and screw bands

　　

Step 1

Preheat broiler.

　　

Step 2

Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skins are blistered and lightly charred, 4 to 6 minutes. Transfer peppers to a large bowl and cover. Let peppers steam until cool, then peel and separate by color.

　　

Step 3

Sterilize jars and lids.

　　

Step 4

Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.

　　

Step 5

Drain jars upside down on a clean kitchen towel 1 minute, then invert. Fill jars with pepper quarters, alternating colors. Tuck 2 garlic cloves (from pickling liquid) and 1 rosemary sprig into side of each jar. Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.

　　

Step 6

Seal, process, and store filled jars , boiling peppers in jars 20 minutes.

　　

Step 7

Let peppers stand in jars at least 1 week for flavors to develop.