Flavor-Packed Pickled Peppers Recipe
There’s something magical about taking a few simple ingredients and turning them into jars of vibrant, flavor-packed goodness. Pickled peppers are exactly that kind of magic. They’re bright, tangy, smoky, and super delicious—perfect for adding a pop of flavor to just about anything. Looking for an easy pickled peppers recipe and wondering how to roast red peppers in the first place? It’s surprisingly simple!
Whether you’re an experienced cook or just starting out, this pickled peppers recipe is easy to follow. Trust me, the results are worth it. Plus, with the holidays fast approaching, these jars of sunshine make for a fantastic homemade gift. Who wouldn’t love a little jar of pickled love?
Why Pickled Peppers Are a Game-Changer
Pickled peppers are the unsung hero of the condiment world. They’re incredibly versatile, adding just the right amount of tang and sweetness to whatever dish you’re working with.
Add them to a pasta salad for a tasty twist. Layer them on burgers for a smoky flavor. Serve them on a charcuterie board to impress your guests. They’re even excellent straight out of the jar when you’re in the mood for a quick snack.
The beauty of this pickled peppers recipe is in its simplicity. With pantry staples like sea salt and white vinegar, you can make pickled roasted red peppers in no time.
They’ll last in your fridge for at least two weeks. But let’s be real—they probably won’t last that long because they’re just that good.
How to Roast Red Peppers Like a Pro
Roasting red bell peppers is where the magic happens. It gives these peppers their bright red color and smoky taste, taking them from good to truly unforgettable.
And the best part? There’s more than one way to roast red peppers, so pick the method that works best for you. Whichever way you go, this roasted red pepper recipe is sure to be a hit.
1. Under the Broiler
This method is super straightforward and great for when you don’t have access to an open flame. Line a baking sheet with foil, place the peppers on top, and pop them under your oven’s broiler. Turn them every few minutes until they’re charred and blistered. This typically takes about 8–10 minutes.
2. On the BBQ
If you’ve got a grill, this is my favorite way to roast red peppers. Fire it up and place the peppers directly on the grates over medium-high heat. Rotate them every few minutes until they’re evenly charred and soft. The BBQ method brings out a deep smoky flavor that’s hard to beat.
3. In a Hot Pan
No broiler or BBQ? No problem.
Grab a heavy skillet or grill pan and heat it over medium-high heat. Place the peppers in the pan and sear them on all sides until you blister the skin. This method works best with smaller peppers, but it’ll get the job done beautifully.
Once you roast your peppers, the next key step is to let them steam. Place the charred peppers in a bowl and cover them with a plate or plastic wrap for about 10 minutes. Once they’re cool enough to handle, peeling off the skin is a breeze. And don’t worry if a little bit of char sticks to the skin—it adds character and flavor!
The Perfect Homemade Gift
Homemade gifts are always special, and this pickled roasted red pepper recipe is no exception. Pack them into mason jars, tie a little ribbon around the lid, and you’ve got a thoughtful gift that feels personal and delicious.
Plus, the vibrant colors of the peppers make the jars look as good as they taste. These pickled peppers are perfect for a housewarming, holiday gift exchange, or just because. They are sure to make anyone smile.
Endless Ways to Use Pickled Roasted Red Peppers
Now that you’ve got a jar (or two) of these beauties, the possibilities are endless. Layer them onto a sandwich or burger for a smoky punch. Toss them with your favorite pasta and a drizzle of olive oil for an easy dinner.
Add them to salads for a burst of color and flavor. Or chop them up and mix them into a dip for your next party. Seriously, you’ll find yourself reaching for these peppers all the time. They’re like the ultimate flavor booster.
Other Recipes You Will Love!
Charred Veggie Salad with Goat Cheese and Balsamic Glaze
Ingredients:
- 5 ripe bell peppers, any color
- 3-4 small sprigs of fresh herbs (I like thyme)
- 3/4 cup apple cider vinegar
- 3/4 cup white vinegar
- 4 tbsp water
- 5 cloves garlic, thinly sliced
- 3 tsp salt
- 3 tsp granulated sugar
Instructions:
- Roast the peppers using your preferred method (BBQ, broiler, or pan.)
- Once charred, place them in a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove the tops and seeds, and slice them as desired.
- In a pot over medium heat, combine apple cider vinegar, white vinegar, water, salt, and sugar. Stir until the sugar and salt dissolve, then remove from heat.
- In a mason jar, layer the roasted peppers with garlic slices and fresh thyme. Pour the pickling liquid over the peppers, ensuring they are fully submerged.
- Seal the jar and refrigerate. The pickled peppers will last at least two weeks in the fridge.
Similar recipes
No Comments
No comments yet. Be the first!
— End of comments —
— No more comments to load —
