Tricolor Pickled Peppers

Makes 6 (1 pint) jars

9 lb. mixed red, yellow, and orange bell peppers quartered lengthwise,
stemmed and seeded
3 1/2 cup white basalmic vinegar [or white vinegar plus 3/4 to 1 cup
granulated sugar]
1 3/4 cups water
1/4 cup canning salt
12 garlic cloves
1 teaspoon whole black peppercorns
6 (2 inches) sprigs fresh rosemary

Broil peppers in batches, skin sides up, on a broiler pan about 4 inches
from
heat until skinsare 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.
Sterilize jars and lids.
Bring basalmic vinegar or vinegar plus sugar, water, sugar, salt, garlic
and peppercorns to a boil in a 3 quart saucepan.
Reduce heat and simmer, uncovered for 10 minutes.
Fill jars with pepper quarters, alternating colors.
Tuck 2 garlic cloves (from pickling liquid) and 1 sprig of rosemary inside
of
each jar.
Fill jar with pickling liquid, leaving 1/4 inch headroom, run a knife
between
peppers and jar to eliminate air bubbles.
Process peppers in a hot water bath 20 minutes.
Let peppers stand in jars at least 1 week to develop flavor.
Drizzle with extra-virgin olive oil as part of an antipasto platter.
Recipe from Gourmet Magazine

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