Active Time
40 MIN
Total Time
40 MIN
Yield
Serves : 4 to 6

How to Make It

Step 1    

Light a grill. Set the peppers over a hot fire and grill, turning as necessary, until charred all over. Transfer the peppers to a large plate and let cool. Peel the peppers and discard the cores and seeds. Cut the peppers into thin strips.

Step 2    

In a medium bowl, combine the vinegar, water, sugar and salt; stir to dissolve the salt. Add the dill, garlic, chiles and grilled pepper strips and refrigerate overnight. Bring the peppers to room temperature before serving, lifting them from the pickling liquid with a slotted spoon.

Make Ahead

The pickled peppers can be refrigerated in the pickling liquid for up to 3 days.

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