FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
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 canned roasted red peppers (if anyone has some ideas, please do share!).
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
- Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂
Pickled Roasted Red Peppers
This is a delicious recipe if you like red peppers. Enjoy them when you add them to salads, sandwiches, scrambled eggs, or make roasted red pepper ranch dressing.
- 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. sea 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!
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Could I use 4 tablespoons of sauerkraut juice instead of the whey?
Hey Mike – I don’t see why not. The purpose of the whey and leaving it out on the counter is to get the fermentation going with all the good bacteria from the whey. Is it raw sauerkraut juice? If so, I think you could accomplish the same thing. You might need to up the salt a little bit. In Nourishing Traditions, Sally Fallon usually adds an extra tablespoon of salt if the whey is not used. If you do it, let me know how it goes! 🙂
Appreciate your inforamtion. It is just too greeeeat!
Moncler Down Jackets
Cheap Moncler Jackets
Moncler Jackets 2011
Moncler Down Jackets Sale
North Face Jackets
North Face Jackets Sale
Hi! Thanks for the recipe. I got to the end a realized I didn’t know if these were then pickled in the fridge or not. I’m presuming so.
Also, if you rinse the peppers under water, you lose some of the roasting flavour and the sweetness. I use my knife blade to scrape off the char. Alot easier and less messy.
Hi Anise – The vinegar is what “pickles” the peppers, but they do taste better the longer they stay in your fridge. The longest I’ve kept mine has been about one month, though I’m sure they may stay good much longer than that. Enjoy!