Pickled Sweet Mini Peppers

Name: Pickled Sweet Mini Peppers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 1/2 cups (375 ml)
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

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Preparation 25 min
Cooking 15 min
Cooling 15 min
Makes 1 1/2 cups (375 ml)

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.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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

Preparation

- 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.

Note from Ricardo

Olive oil reacts to cold temperatures and can become completely or partially solid and white when refrigerated. While this does not affect the nutritional qualities or flavour of olive oil, we still prefer vegetable oil for this recipe. Vegetable oil will remain liquid once refrigerated.

Personal Note

Glass measuring cup 500 ml

14.99 $

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

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