Quick And Easy Pickled Roasted Peppers
If you're in the mood to spice up your sandwiches then this Roasted Bell Pepper salad is for you!
Ingredients
- 8 Bell Peppers - Mixture of Yellow and Red
- 3 Garlic Cloves - 12 gr
- 1/4 Cup - 55 gr of Apple Cider Vinegar
- 2 Tablespoons - 15 gr of Coconut Sugar
- 2 Tablespoons - 20 gr of Olive Oil
- 1/2 Teaspoon - 2 gr of Sea Salt or to taste
- 5 Pieces Allspice Optional
Instructions
- Preheat the oven to 374 degrees F (190 C).
Wash the bell peppers then place on baking tray lined with baking paper and pop into the oven until the skin starts to burn. Turn bell peppers onto other side and continue baking until other side starts to burn.
Remove from oven, transfer to clean bowl, then wrap the bowl in a plastic bag or wrap for 10 - 20 minutes.
When the peppers are cool enough to handle, remove skin and set peppers aside.
- Slice the bell peppers into long strips and place in a serving bowl. Crush the garlic cloves and add to the bowl along with the optional allspice.
Place the apple cider vinegar, coconut sugar, olive oil, and sea salt into a small pot and heat over low heat.
Pour over the bell peppers, mix, and your pickled roasted peppers are ready to serve!
Store for up to a week in the fridge.
Recipe Notes
Wrapping the roasted peppers in a plastic bag helps the peppers skin to detach easily.