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