Recipe - Marinated Green Peppers

6 Green peppers
1 cup White wine vinegar
2 tablespoon Water
One half cup Olive oil
1 Bay leaf
1 teaspoon Salt
1 teaspoon Sugar
3 Peppercorns; bruised
2 Cloves garlic; peeled

From: Ruth Heiges heiges@post.tau.ac.il

Date: Sat, 10 Aug 1996 16:55:13 +0300 (IDT)
Wash peppers, cut in half, remove seeds and fibrous linings. Dry the pepper
halves and place them under high heat in the broiler. Broil until the skins
are brown. Remove from fire and peel off burnt surface.

Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns and
garlic in a jar. Shake well to blend.

Put peppers in a jar. Pour marinade over them. Store in the refrigerator
for at lest 3 hours.

These are usually served as a pickle or relish.

I've referred to this book before, "Memoirs and Menus The confessions of
a culinary snob," by Georges Spunt (1967, Chilton Book Co.). Today, I was
sidetracked by some of the memoirs, which speak of a bygone era from the
early part of this century through WW2 in Shanghai. They are a total
delight to read and a classic example of the Jewish experience (sparkling,
assimilated, urbane sophisticates ultimately reminded that they are
Jewish). His predisposition to meeting famous people followed him to San
Francisco, and he tells wonderful anecdotes, including how his cooking
philosophy endorsing shortcut techniques evolved, starting with preparing a
souffle' made with *canned* white sauce for Duncan Hines. It's worth making
the effort to find and read this book, not to mention enjoying the
excellent recipes.

His chapter on Jewish cooking is entitled, "If you put in good" [... you
take out good]," with recipes from his grandmother. "She made a variety of
pickles from tiny cucumbers in brine with garlic and dill (*but never
vinegar*), and these were stored in a large earthenware crock until they
were semiripe and ready to be eaten. She marinated green peppers in oil,
vinegar and garlic and stored them for a week in large candy jars in our
great wiremesh foodsafe. Sometimes she would let me accompany her to the
market, and there she would pick the greenest tomatoes for her pickling
bottles."

JEWISHFOOD digest 312

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.