Rating: 4 stars
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  • 4,984 Ratings
Steven Raichlen
June 2006

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Recipe Summary

active:
40 mins
total:
40 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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