Pickled Roasted Bell Peppers

There is nothing so delicious on a chicken sandwich than the sweet tang of pickled bell peppers. It takes a lame-o leftover turkey sammie and gives it a gourmet makeover in an instant. I’ve been playing around with this recipe for a bit and I think I’m ready to share it. SO delicious and makes a hearty amount to hold ya over for a while;)

Oh and it’s pretty. Like, really pretty.

Pickled Roasted Bell Peppers

 

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Can't beat these easy pickled bell peppers on any sandwich or salad!

Author: Crystal Cartier

Recipe type: Snack, Condiment

Cuisine: Gluten-Free, Vegan

Serves: 2 pint jars

Ingredients

• 3 red bell peppers
• 3 yellow bell pepper
• extra virgin olive oil
• 1 Tablespoon sea salt plus more to sprinkle on peppers
• ground pepper
• 1 Tablespoon dried oregano
• ¾ cup white balsamic vinegar
• ¾ cup cider vinegar
• ¾ cup water
• 2 Tablespoons sugar
• 2 cloves garlic, peeled and smashed
• 6 peppercorns

Instructions

1. Preheat oven to 400 degrees.
2. Divide garlic and peppercorns between 2 wide-mouthed pint jars.
3. On a baking pan, rub peppers with olive oil and sprinkle with salt and pepper.
4. Roast 40 minutes, rotating halfway to evenly char. Let cool then slice and pack into jars.
5. Combine vinegars, water, oregano and 1 Tablespoon salt in a saucepan and bring to bowl.
6. Pour brine over peppers leaving room to tap the jars and release air bubbles. The top off with brine and cover tightly with lid.
7. Let cool then refrigerate and ENJOY!!!

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