Recipe amount - large jar of pickled roasted bell peppers

Pickled roasted bell peppers

4 each large bell pepper
3 each large garlic clove, slivered
½ tsp whole black peppercorn
4 each dry bay leaves (optional)
½ cup white vinegar
½ cup water
1 Tbsp sugar
¼ tsp salt

Preparation steps:
  1. Arrange the bell peppers on a baking sheet lined with aluminum.
  2. Broil the bell peppers on the oven top/middle shelf under a high broiler. Turn the bell peppers with tongs until charred all over, about 30 minutes.
  3. When the bell peppers are cool enough to handle, rinse with water, pull off the skin and remove the stem and seeds.
  4. Cut the bell peppers into 1 inch wide stripes.
  5. Transfer to a medium bowl and add garlic, bay leaves (optional) and black peppercorns.
  6. Mix the vinegar, water, sugar and salt and pour over the bell peppers.
  7. Transfer to a large jar. Refrigerate for at least 24 hours.
Picture of recipe

Take note!
  • The pickled roasted bell peppers
    can be refrigerated for 6 weeks.
  • Red bell peppers have a sweeter taste,
    however both red and green bell peppers
    work well for this recipe.