Pickled Roasted Red Peppers with Garlic


Preparation info

  • Makes


    half pint jars
    • Difficulty


Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Roasted bell peppers pickled with fresh garlic and ginger are a pantry staple to keep on hand for numerous uses. Layer the peppers with fresh mozzarella or feta for an appetizer, add them to sandwiches, or cut them into strips and stir them into scrambled eggs or pasta salads.


  • 6 lb (3 kg) red bell peppers (capsicums)
  • ¼ cup (2


Position a rack in the upper third of the oven and preheat to 450°F (230°C). Place a colander in a large bowl. Line 2 rimmed baking sheets with aluminum foil and top with the peppers. Roast, turning