Pepper Salad

Recipe Ingredients

8		Green or red peppers
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Garlic powder
1		Bay leaf
1 cup	237ml	Cider vinegar
1/4 cup	59ml	Water

Recipe Instructions

Cut the peppers in half, discarding the seeds and fibers. Pierce each pepper half with a fork and hold it over a flame or heat until the skin browns and blisters. Rub the skin off, then slice the peppers.

Combine the salt, pepper, garlic powder, bay leaf, vinegar and water in a saucepan. Bring to a boil and pour over the peppers. Chill for a few hours. Remove the bay leaf. This salad will keep for 2 days. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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