Roasted Marinated Peppers
◷1 hour
Those roasted peppers in a marinade made with their own juices. They go into salads, onto bruschetta, or alongside any side dish.
Ingredients
Peppers
Bell pepper(red, large)6 pcs
Marinade (for ~250 ml)
Apple cider vinegar(6%, cider or wine vinegar)175 ml
Juices from the roasted peppers(if there is not enough, top up with cold water)75 ml
Salt(if you like it saltier — 1 tsp.)0.5 tsp
Sugar(to taste)1–2
Dried oregano(or thyme)to taste
Chili flakesoptional
Olive oil(optional, a thin film on top)1–2
Instructions
1
Roast the peppers: oven at 220 °C for 25–35 minutes until charred (or an air fryer at 200 °C for ~18–22 minutes), turning them.
2
Move them to a bowl and cover with film for 30 minutes so they peel easily.
3
Peel, remove the seeds and cut into strips. Collect the juices that run out — you need them for the marinade.
4
Make the marinade: in a saucepan combine the vinegar, pepper juices (or juices and water), salt, sugar and dried herbs. Bring to the boil and cook for 3–5 minutes.
5
Lower the peppers into the boiling marinade for 2–3 minutes.
6
Pack the peppers tightly into clean jars and pour over the hot marinade so they are completely covered.
7
Cool, seal and refrigerate. If you like, add 1–2 tsp. of olive oil on top as a thin layer.
Storage
Refrigerator only, 0–4 °C
The peppers must always stay under the marinade. Use a clean dry fork to take them out. Eat within 2–3 weeks.
When to throw them out
If there is an odd smell, bubbling, cloudiness or mould — discard without tasting.