Makes 2 cups.
Ingredients
2 cups distilled vinegar
1 cup granulated sugar
1 cup water
2 teaspoons salt
4 red bell peppers
4 green Anaheim peppers
2 tablespoons olive oil
2 teaspoons chopped fresh thyme
Directions
In a small pot, bring vinegar, sugar, water and salt to a full boil. Transfer the liquid to a small metal bowl and chill.
Char all the peppers over on an open flame. Submerge the peppers in the pickling liquid and refrigerate for at least 2 hours.
Remove the peppers from the pickling liquid. With a paring knife, scrape off most of the charred skin. Remove the stems from the peppers. Open the peppers and scrape out the seeds. (Do not rinse the peppers — rinsing will wash out a lot of the flavor.)
Carefully cut the peppers in a small dice. Place the peppers in a small salad bowl. Place a strainer over the bowl, and strain 1/2 cup pickling liquid over the peppers. Stir in the olive oil and thyme.
