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Pickled Garlicky Red Peppers

kept bytihleigh
recipe bySmitten Kitchen

Do ahead: Pickled vegetables keep, covered and chilled, for 1 week.

* Technically the conversion for kosher to table salt is 1.5, so a more accurate equivalent would be 3 tablespoons plus 2 teaspoons, if you want to be a fusspot about it.
** My in-laws, as well as every other Russian I’ve met, are mad for garlic, thus this amount will imbue the peppers with a serious garlic kick. If you’re nervous about the spiciness, you might want to use less. Personally, though, I wouldn’t dream of it.


2 1/2 cups distilled white vinegar
3 cups water
2/3 to 3/4 cup sugar
5 tablespoons kosher salt or 1/4 cup table salt*
10 bell peppers, all red or a mix of red, orange and yellow (the sweet varieties)
4 large cloves of garlic, coarsely chopped**



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