Moldavian Red Pepper Relish
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Ingredients
| 6 | medium-size red bell peppers, cored and seeded | | 3/4 cup | water | | 1/2 cup | white vinegar | | 2 | bay leaves | | 2 tsp. | sugar | | 8 | black peppercorns | | Coarse (kosher) salt | | 5 | sm. onions, thinly sliced | | 6 sprigs | fresh dill | | 3 cloves | garlic, sliced | | 3 tbsp. | olive oil |
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Instructions
Blanch the peppers in a pot of boiling water for about 5 minutes. Drain and rinse under cold running water. Slice the peppers rather thin.
In a medium-size nonreactive sauce pan, combine the water, vinegar, bay leaves, sugar, peppercorns, and salt and bring to a boil over medium heat. Boil, uncovered, for 3 minutes.
Place the peppers, onions, dill, and garlic in a 12-ounce jar. Add the marinade and cool to room temperature.
Stir in the olive oil, cover, and refrigerate for at least 12 hours. The relish will keep for up to 1 month. Makes one 12-ounce jar.
Author's Comments
Peppers in one guise or another accompany almost every meal in Moldavia. These are especially good with grilled fish. You can use a combination of red, orange, and yellow peppers for an even prettier relish.
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