Ingredients
1
cup white wine vinegar
1
/2 cup apple cider vinegar
1
clove garlic, thinly sliced
2
tablespoons sugar
1
tablespoon kosher salt
2
red bell peppers, roasted (see Notes, page 22) and thinly sliced
2
yellow bell peppers, roasted (see Notes, page 22) and thinly sliced
1
tablespoon finely chopped fresh oregano leaves
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Preparation
Step 1
Combine the vinegars, garlic, sugar, and salt in a small saucepan over high heat. Boil until the sugar has dissolved. Remove from the heat and let cool to room temperature.
Step 2
Put the peppers and oregano in a medium bowl, add the vinegar mixture, and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days.