Italian Sweet Bell Peppers in Vinegar, Sugar, and Oregano

My Carolina Kitchen

2 yellow bell peppers

2 red bell peppers (or all yellow peppers)

1 tablespoon Vermont acorn vinegar

1 tablespoons Vermont elderberry vinegar (or 2 tablespoons red wine vinegar)

1 tablespoon sugar

Coarse salt to taste

1 tablespoon fresh oregano leaves or 1 teaspoon dried

Vermont pickled acorns for garnish, about 8 or to taste, optional or substitute a sprinkling of drained capers

With a sharp knife, start at the top of the pepper and cut off all 4 sides, starting at the top, leaving the stem and the seeds. Discard the stem and seeds. Slice the peppers into ¾” wide strips. Cook the bell pepper strips in the olive oil in a skillet, covered, over low heat for about 8 minutes. Stir occasionally to prevent the peppers from browning. The pepper should have some crunch to them. Add the two vinegars, sugar, and salt. Cook another 2 to 3 minutes. Garnish with fresh oregano leaves and pickled acorns. Serve at room temperature.

Adapted from Cucina Fresca by Viana La Place & Evan Kleiman – serves 4