I used to wait until we had sweet Hungarian peppers, but since yellow bells are available year around, we started to have pepper salad winter and summer. It is traditional to use Hungarian yellow peppers, but who is to say you couldn’t use a mixture, especially when there is a four pack on sale with all the colors. You could slip in a small segment from a hot one, but don’t be tempted to use all hot Hungarian peppers, even if you like HOT, it could not be eaten as a salad anymore.
YELLOW PEPPER SALAD
4 yellow sweet Hungarian or 2 yellow bell peppers
salt to taste
2 cups boiling water
3 Tbsp sugar
3 Tbsp vinegar [5%]
1 cup cold water
YELLOW PEPPER SALAD
4 yellow sweet Hungarian or 2 yellow bell peppers
salt to taste
2 cups boiling water
3 Tbsp sugar
3 Tbsp vinegar [5%]
1 cup cold water
• Core the green peppers, cut into rings and place in a salad bowl.
• Season the peppers with salt.
• Pour 2 cups of boiling water over the pepper rings.
• Add the sugar and the vinegar and stir it into the hot liquid.
• Set the bowl aside for a couple of hours to cool down to room temperature.
• Add 1 more cup of cold water and stir it into the brine.
• Cover and let the flavours mature overnight.
• Cover and let the flavours mature overnight.
