Pickled Roasted Bell Peppers
Author: Crystal Cartier
Recipe type: Snack, Condiment
Cuisine: Gluten-Free, Vegan
Serves: 2 pint jars
- 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
- Preheat oven to 400 degrees.
- Divide garlic and peppercorns between 2 wide-mouthed pint jars.
- On a baking pan, rub peppers with olive oil and sprinkle with salt and pepper.
- Roast 40 minutes, rotating halfway to evenly char. Let cool then slice and pack into jars.
- Combine vinegars, water, oregano and 1 Tablespoon salt in a saucepan and bring to bowl.
- Pour brine over peppers leaving room to tap the jars and release air bubbles. The top off with brine and cover tightly with lid.
- Let cool then refrigerate and ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/06/16/pickled-roasted-bell-peppers/
3.5.3229