Pickled roasted Bell Pepper
I have always loved bell peppers. I love their crunch and their bright, vibrant colors. My brother, on the other hand, detests them. They are one of his least favorite foods along with olives and parsley. Interestingly enough, his least favorite foods are among my list of favorite foods. These pickles turned out so well that even the toughest critic of bell peppers (my brother) enjoyed them. Here is a quote from him: “It doesn’t even taste like bell peppers!” Roasting the bell peppers before pickling them definitely changed the flavor. It really drew out the sweetness.
Preheat the oven to 400 degrees fahrenheit
Cut bell peppers in half lengthwise and remove all of the seeds
Place the bell peppers rounded side up on a baking sheet and put in the oven for ten minutes
Take the bell peppers out of the oven and flip them, so that the rounded side is facing the baking pan. Keep in the oven for another ten minutes
Upon removing the bell peppers, they should be slightly charred
Slice the bell peppers into smaller pieces
Place in a jar and add some sliced garlic
Make the brine: combine (1/2 cup) water, (1 tablespoon) salt, (1/2 cup) vinegar, and (1/2 tablespoon) sugar in a sauce pan and heat to a boil. Remove from heat and let cool
Pour the brine over the bell peppers
Seal the jar
Let set in the fridge for a few days
Enjoy!
