Pickled Sweet Mini Peppers
So cute, mini bell peppers are available in most grocery stores now. They’re often eaten as crudités, but in this recipe, they’re roasted in the oven, then marinated in oil, parsley and red wine vinegar to transform them into condiments. They’re perfect with charcuteries for cocktail hour, they make the ideal companion to grilled meat […]
Ingredients
- 1/2 lb (225 g) sweet mini bell peppers, various colours
- 2 tbsp (30 ml) vegetable oil (see note)
- 1 tbsp flat-leaf parsley, finely chopped
- 2 tsp (10 ml) red wine vinegar
- 1/8 tsp red pepper flakes
- 1 garlic clove, chopped
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Place the mini bell peppers on a baking sheet. Bake for 15 to 20 minutes or until very tender and starting to brown, stirring halfway through cooking. Place the peppers in an airtight container and let cool for 15 minutes. Remove and compost the skin. Place the peppers in a 1 ½-cup (375 ml) glass jar.
- In a bowl, combine the remaining ingredients. Season with salt and pepper. Pour the vinegar mixture into the jar over the peppers. Press down with the back of a spoon to submerge the peppers in the liquid. Tightly seal the jar and gently shake. The pickled mini peppers will keep for 5 days in the refrigerator.
So cute, mini bell peppers are available in most grocery stores now. They’re often eaten as crudités, but in this recipe, they’re roasted in the oven, then marinated in oil, parsley and red wine vinegar to transform them into condiments. They’re perfect with charcuteries for cocktail hour, they make the ideal companion to grilled meat and they’re fantastic toppings in a sandwich.