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

6 servings

Peppers

Bell pepper(red, large)6 pcs

Marinade (for ~250 ml)

Apple cider vinegar(6%, cider or wine vinegar)175 ml

Juices from 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

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.

Move them to a bowl and cover with film for 30 minutes so they peel easily.

Peel, remove the seeds and cut into strips. Collect the juices that run out — you need them for the marinade.

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.

Lower the peppers into the boiling marinade for 2–3 minutes.

Pack the peppers tightly into clean jars and pour over the hot marinade so they are completely covered.

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.

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