Pickled Roasted Bell Peppers
 
 
Can't beat these easy pickled bell peppers on any sandwich or salad!
Author:
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!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/06/16/pickled-roasted-bell-peppers/