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Author Topic: Pickled roasted peppers  (Read 14656 times)


  • Joined Oct 2008
  • Normandy, France
Pickled roasted peppers
« on: November 15, 2007, 11:41:49 am »
Picked up some over ripe peppers from supermarket for a few cents and found this dead simple recipe. Will keep up to 1 year and taste fantastic!

1.5kg mixed peppers

250ml distilled malt vinegar (5 per cent acidity)

180g white sugar

Roast peppers whole in a very hot oven 230C/450F/gas mark 8
for 30 mins or until charred.

Place in plastic bag to cool and sweat - condensation will help them peel easily.

Peel and de-seed them over a sieve perched over a bowl to catch juice.

Pack peppers in sterilised preserving jars in monochrome layers if they are different colours.

Heat vinegar and sugar in pan and add pepper juices. If peppers didn't yield much juice then add up to 200ml of water.

Pour hot pickling liquid over the peppers and seal the jars.

Great with warm salads; eg tuna and rocket, warm goats cheese and cold meats as well.


« Last Edit: November 15, 2007, 06:42:33 pm by pigsatlesrues »
Bonjour et avoir un bon jour !


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