Rosemary-Pickled Gypsy Peppers

As with the other pickles, these were good and easy to make, and I really like how the differences in spices and method are geared to the vegetable being pickled. The end result is quite soft, but as the skin is still on, not overly so. It is also quite sweet, but the it does still taste of green peppers. They are not as pretty as some of the others pickles either - green wrinkly flaps. I can see this combined with any kind of meat (probably great on a hamburger), or with cheese. A good way to use up green peppers if you have a glut of them.