Pickled Peppers and Roasted Bell Peppers
Green, red, and fleshy bell peppers are ideal for preparing various types of preserves, keeping them on hand to decorate a dish or use in meal preparation—perfect for a classic Sunday appetizer platter or barbecue. Today, we propose learning how to prepare pickled peppers and roasted bell peppers. These are...
Ingredients
For Pickled Peppers
green peppers for pickling1/2kg
water1L
salt1tbsp
sugar1tbsp
white vinegar1/2L
For Roasted Bell Peppers
green bell peppers2
red bell peppers2- yellow bell peppers2
garlic3clove- Salt to taste
bay leaf1
Olive oil, as needed
Nutrition (per serving)
Calories
18.4kcal (0.92%)
Protein
0.7g (1.36%)
Carbs
4.4g (1.61%)
Sugars
2.8g (5.5%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Pickled Peppers and Roasted Bell Peppers
Instructions for Pickled Peppers
- Step 1
Clean the peppers with a dry cloth and remove the stems.
- Step 2
Place the peppers in a glass container and add the salt, sugar, and water until they are completely submerged. Let them rest for 24 hours.
- Step 3
Drain the peppers and dry them with a cloth.
- Step 4
Place the peppers in previously sterilized jars.
- Step 5
Boil the vinegar for two minutes and pour it over the peppers until they are fully covered.
- Step 6
Allow the jars to cool completely, then seal them tightly.
- Step 7
Let the peppers sit for one week before using them.
Instructions for Roasted Bell Peppers
- Step 1
Place the bell peppers in a container and coat them with oil.
- Step 2
Preheat the oven to 180°C (350°F). Place the peppers on a baking tray and roast them until the skin begins to wrinkle and loosen from the flesh, turning them occasionally. This should take about 30 minutes.
- Step 3
Remove the peppers from the oven, let them cool, and peel off the skin.
- Step 4
Chop the garlic cloves and sauté them in a pan with oil over low heat for just a couple of minutes. Remove from heat, season with a bit of salt, and add the bay leaf.
- Step 5
Cut the peppers in half and remove the seeds.
- Step 6
Heat the oil and place the peppers in a previously sterilized glass jar, covering them with the hot oil.
- Step 7
Seal the jar tightly.
Nutrition (per serving)
Nutrition (per serving)
Calories
18.4kcal (0.92%)
Protein
0.7g (1.36%)
Carbs
4.4g (1.61%)
Sugars
2.8g (5.5%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Always use clean, sterilized jars to ensure proper preservation.
For pickled peppers, let them sit for at least a week to enhance the flavor.
When roasting bell peppers, turning them occasionally ensures even cooking.
Peeling the roasted peppers is easier when they are slightly cooled but still warm.
Use high-quality olive oil for better flavor in roasted bell peppers.
FAQS
How long do pickled peppers need to sit before they are ready?
Pickled peppers should sit for one week before using them to allow the flavors to develop.
Can I use other types of vinegar for pickled peppers?
Yes, you can use other types of vinegar, but white vinegar is recommended for its neutral flavor.
How do I sterilize jars for preservation?
You can sterilize jars by boiling them in water for 10 minutes or washing them in a dishwasher with a sterilizing cycle.
Can I use different types of bell peppers for roasting?
Yes, you can use any combination of green, red, and yellow bell peppers for roasting.
How long can preserved peppers be stored?
Properly sealed and stored preserved peppers can last up to a year in a cool, dark place.
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