I love pickled roasted red peppers. I love the smoky flavor of the roasted red peppers, paired with the tangy vinegar of the brine. They are one of my favorite additions to salads, sandwiches, scrambled eggs, or my roasted red pepper ranch dressing. Since pepper season is here, now is the perfect time to make a jar of these. Since I haven’t branched off into canning just yet, I’m not sure how to translate this recipe into a canned roasted red peppers (if anyone has some ideas, please do share!).
You can also lacto-ferment peppers. I have not yet tried this, but here are a few recipes that you can try out:
Pickled Roasted Red Peppers
4-5 large bell peppers
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1/2 cup apple cider vinegar
1/2 cup red onion, chopped
2 lemons, juiced
1 1/2 tbsp. crushed garlic
1/2 tsp. salt
On a hot grill, gas burner, or oven, roast your red peppers until the skin is lightly charred. Remove from the heat and place in a glass bowl and place a plate or lid over the bowl to keep the steam in. Let them sit until they’ve cooled.
While the peppers are cooling, mix the rest of the ingredients in a quart mason jar and set aside. Once the peppers have cooled, remove the skins. The skins should slip off easily, especially if you run them under cool water. Once you have the skins removed, you can put them in the brine whole, sliced or chopped. If you have too much brine, you can use the extra for salad dressing. If you don’t have quite enough to cover the top of the peppers, then add a little more vinegar and oil.
If you want to try your hand at fermenting the peppers, I recommend any of the links above. I have yet to give it a try, but I know it can be done!