There is nothing so delicious on a chicken sandwich than the sweet tang of pickled bell peppers. It takes a lame-o leftover turkey sammie and gives it a gourmet makeover in an instant. I’ve been playing around with this recipe for a bit and I think I’m ready to share it. SO delicious and makes a hearty amount to hold ya over for a while;)
Oh and it’s pretty. Like, really pretty.
* makes 2 pint jars
3 red bell peppers
3 yellow bell pepper
extra virgin olive oil
1 Tablespoon sea salt plus more to sprinkle on peppers
1 Tablespoon dried oregano
3/4 cup white balsamic vinegar
3/4 cup cider vinegar
3/4 cup water
2 Tablespoons sugar
2 cloves garlic, peeled and smashed
~ Preheat oven to 400 degrees.
~ Divide garlic and peppercorns between 2 wide-mouthed pint jars.
~ On a baking pan, rub peppers with olive oil and sprinkle with salt and pepper.
~ Roast 40 minutes, rotating halfway to evenly char. Let cool then slice and pack into jars.
~ Combine vinegars, water, oregano and 1 Tablespoon salt in a saucepan and bring to bowl.
~ Pour brine over peppers leaving room to tap the jars and release air bubbles. The top off with brine and cover tightly with lid.
~ Let cool then refrigerate and ENJOY!!!
* these lovely and delicious Persian Pickles are not be missed either!