- 4 Washed organic Red Bell Peppers
- 2 cups white distilled vinegar
- 2 cups sugar
- About 4” of peeled and minced fresh ginger
Combine vinegar and sugar in a medium saucepan. Do not stir! Bring the two to a boil.
Add the ginger and allow to boil for 1 minute. Remove from heat and allow to cool to room temperature. Place in refrigerator for a few days up to a week to allow for the ginger flavor to develop. If you would like to skip this step you can purchase Pok Pok Som Ginger drinking vinegar from your local Harmons seafood department. When you are ready to make your pickles, slice planks off of your red bell peppers and cut them into small strips.