Pickled Roasted Bell Peppers
Craving a unique and tasty addition to your meals? Try making pickled roasted bell peppers. This recipe is not only delicious but also versatile, making it a personal favorite. I once used a rainbow of 26 different colored bell peppers to fill two jars. However, for a single jar, you'll need about 10-14 bell peppers.
Ingredients
- 10-14 bell peppers
- Salt to taste
- 1 fresh serrano pepper
- 2 cloves of garlic
- Fresh herbs lemon thyme or curry
- Raw apple cider vinegar
Instructions
- Preheat your oven to 475°F (245°C). Roast all bell peppers for approximately 45 minutes.
- Immediately after roasting, transfer the peppers into a bowl and cover it with cling film. Let it sit for 30 minutes. This step makes the skin removal process easier.
- After the peppers have cooled, peel off the skin and place the roasted bell peppers in a jar. Make sure to drain any excess water from the peppers to avoid a bitter taste.
- Now, it’s time to add flavor. Sprinkle some salt, add a fresh serrano pepper, a couple of garlic cloves, and your choice of fresh herbs such as lemon thyme or curry. Layer these ingredients between the peppers in the jar.
- Pour raw apple cider vinegar over the peppers until they are fully submerged. Seal the jar tightly and label it with the date.
- Store the jar in the refrigerator for at least a week before using. This allows the flavors to meld together beautifully.
Video
Notes
These pickled bell peppers are perfect for enhancing the taste of appetizers or sandwiches. Enjoy the process of making this recipe and discovering the various ways you can use these flavorful pickles in your meals.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
