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5 red bell peppers, seeded, roasted, and torn into long, thick strips
Place peppers in a colander for 10 minutes to drain any excess liquid.
Combine vinegar, salt, and sugar in a large ceramic or glass bowl. Add drained peppers and garlic. Add just enough water to cover.
Stir to combine ingredients well. Cover, and refrigerate for at least 4 hours or up to 2 weeks. Drain before serving.
Poster's Notes:
Posted by Bobbie Nussbaum
Nutritional Info Per Serving: N/A
5 green bell peppers, seeded, roasted, and torn into long, thick strips
1/4 cup white vinegar
2 tsp. kosher salt
1 tsp. sugar
2 cloves garlic, peeled, thickly sliced
Approximately 1-1/2 cups water
Here's a recipe for roasted peppers that keeps a long time in the refrigerator. The nice thing is that there is no oil.