Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Roasted Red Peppers with Garlic

Name: Pickled Roasted Red Peppers with Garlic
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 2¼ tsp kosher salt; 6 lb (3 kg) red bell peppers (capsicums); ¼ cup (2 oz/60 g) peeled and minced fresh ginger; 6 cloves garlic, minced; 3 cups (24 fl oz/750 ml) distilled white vinegar (5 percent acidity), or as needed; 1½ Tbsp sugar

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

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.

Ingredients

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

Preserve
Vegan
Gluten-free

Method

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