Pickled Roasted Peppers

• 2 medium red peppers
• 2 medium yellow peppers
• 2 tsp. canola oil
• kosher salt
• Pepper
• 1/2 c. white wine vinegar
• 1/2 c. cider vinegar
• 1/2 c. water
• 1 clove garlic
• 2 tbsp. sugar
• 2 tbsp. finely chopped fresh oregano leaves

1. Preheat oven to 400 degrees F.
2. On jelly-roll pan, brush red and yellow peppers with oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
3. Roast 30 minutes or until charred on all sides, turning occasionally.
4. Transfer to bowl, cover with plastic wrap, and let stand 15 minutes.
5. Meanwhile, in 1 1/2-quart saucepan, combine vinegars, water, garlic, sugar, and 1 tablespoon salt.
6. Heat to boiling on high, stirring.
7. Boil 1 minute.
8. Remove from heat; let cool.
9. Peel off skin from peppers and discard; remove and discard stems and seeds.
10. Thinly slice peppers and transfer to medium bowl.
11. Stir in oregano and vinegar mixture.
12. Cover and refrigerate for at least 4 hours or up to 2 days.

red peppers, yellow peppers, canola oil, kosher salt, pepper, white wine vinegar, cider vinegar, water, clove garlic, sugar, oregano

Taken from www.delish.com/recipefinder/pickled-roasted-peppers-recipe-ghk0712 (may not work)