Imagine transforming ordinary red bell peppers into a tangy, sweet, and irresistibly delicious condiment that will elevate your culinary game! These homemade pickled roasted red peppers are not just a side dish – they're a gourmet experience that will transport your taste buds straight to the sun-drenched Mediterranean coastline. With just a few simple ingredients and some easy techniques, you'll create a versatile delicacy that can jazz up sandwiches, salads, pizzas, and more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 2 cups
Ingredients
- 4 red bell peppers
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon garlic, minced
- 1 teaspoon oregano
Instructions
- Preheat your oven to 425°F (220°C). This temperature will help to roast the red bell peppers evenly and enhance their natural sweetness.
- While the oven is heating, wash the red bell peppers thoroughly under running water. Ensure that all dirt and impurities are removed.
- Once cleaned, cut the tops off the peppers and remove the seeds and membranes. You can do this by slicing the peppers in half lengthwise and using your fingers or a small knife to scrape out the insides.
- Place the prepared red bell peppers cut side down on a baking sheet lined with parchment paper. This will help prevent sticking and make for easier cleanup.
- Roast the peppers in the preheated oven for about 25-30 minutes, or until the skins are blistered and charred. Keep an eye on them to prevent burning.
- Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap or a clean kitchen towel. This will steam the peppers and make it easier to peel off the skins.
- After about 10-15 minutes of steaming, carefully peel the skins off the peppers. They should come off easily. Discard the skins and slice the roasted peppers into strips or bite-sized pieces, depending on your preference.
- In a medium saucepan, combine the white vinegar, water, sugar, salt, minced garlic, and oregano. Stir the mixture well to dissolve the sugar and salt.
- Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer for about 5 minutes. This will help to meld the flavors together.
- Remove the saucepan from the heat and allow the pickling liquid to cool slightly for about 5 minutes.
- In a clean, sterilized jar, layer the roasted red pepper strips. Pour the warm pickling liquid over the peppers, ensuring they are fully submerged. You can use a spoon to press the peppers down if necessary.
- Seal the jar tightly with a lid and let it cool to room temperature before transferring it to the refrigerator.
- Allow the pickled roasted red peppers to marinate in the refrigerator for at least 24 hours before using for the best flavor. They can be stored in the refrigerator for up to 2 weeks.
Tips
- Choose firm, bright red bell peppers for the best roasting results. Look for peppers without blemishes or soft spots.
- When roasting, ensure your peppers get a nice char but don't burn. The blistered skin adds depth of flavor and makes peeling easier.
- Steam the roasted peppers immediately after removing from the oven – this trick makes skin removal a breeze.
- Use sterilized jars to ensure your pickled peppers stay fresh and safe for longer storage.
- For extra flavor variations, consider adding a few peppercorns, bay leaves, or red pepper flakes to your pickling liquid.
- Let the peppers marinate for at least 24 hours before eating to allow the flavors to fully develop and meld together.
- These pickled peppers make an excellent homemade gift – just package them in a beautiful jar with a ribbon!
Nutrition Facts
Calories: 30kcal
Carbohydrates: 7g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
