Marinated Green Peppers
rec.food.recipes/Cindy/1999

6 green peppers
1 cup white wine vinegar
2 tbsp water
1/2 cup olive oil
1 bay leaf
1 tsp salt
1 tsp sugar
3 peppercorns; bruised
2 cloves garlic; peeled

Wash peppers, cut in half, remove seeds and fibrous linings. Dry the pepper halves and place them under high heat in the broiler. Broil until the skins are brown. Remove from fire and peel off burnt surface.

Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns and garlic in a jar. Shake well to blend. Put peppers in a jar. Pour marinade over them.

Store in the refrigerator for at lest 3 hours. These are usually served as a pickle or relish.