Recipe courtesy of Kathleen Daelemans
Sweet Pickled Roasted Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 185 calorie
- Total Fat
- 0.5 grams
- Saturated Fat
- 0 grams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 2 grams
- Protein
- 1.3 grams
- Total: 19 min
- Prep: 5 min
- Inactive: 2 min
- Cook: 12 min
Ingredients
3 to 4 red peppers, quartered and seeded
1 cup white distilled vinegar
3/4 cup sugar
3/4 cup water
1/2 teaspoon pickling spices
Directions
- Preheat a broiler.
- Broil the peppers until the skin has blistered and peppers are cooked through, 7 to 9 minutes. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle, this will make them easier to peel. Peel peppers, discard skins.
- Place the peeled peppers in a sterilized, heatproof jar with a sterilized, tight fitting lid. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil. Pour hot mixture over peppers. Place lid on jar and let stand at room temperature for 2 days.