Quick and Tangy Marinated Sweet Peppers
photo by Zurie
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 bell peppers, green
- 2 bell peppers, red
- 2 bell peppers, yellow
- 7 fluid oz vinegar (200 ml, apple cider or wine vinegar, spirit vinegar is very harsh)
- 78.78 ml water (actually a little more -- 100 ml)
- 44.37 ml sugar (use more if you like)
- 4.92 ml flaked sea salt (if table salt, use less)
- 9.85 ml ginger, fresh, finely chopped
- 4.92 ml garlic, finely chopped (or more, to taste)
- 1.23 ml black pepper, coarse-ground
- 2.46 ml dried hot pepper (or use a hot sauce)
- 1 lemon, zest of (use a potato peeler)
directions
- Heat oven to 375 deg F/ 190 deg Celsius.
- Place the peppers snugly together in an oven dish. When oven reaches the correct heat, put the peppers in the oven.
- In the meantime, mix the vinegar, sugar, water and salt in a small pot.
- Peel and chop the ginger and garlic and add to the pot, also the coarse black pepper and chilli/hot pepper flakes. (You can use fresh hot chillis as well, but remove the seeds first and then chop finely).
- The potato peeler should have yielded thin blobs of lemon zest without the white pith. Add that to the pot as well.
- Stir, bring to the boil, and turn off the heat.
- In the meantime, the peppers in the oven should char and blister lightly on the outside. Turn them with a long-handled fork. When blistered all over, take out and cover with a thick kitchen cloth until cool enough to handle.
- They will be very soft and cooked, but that also makes them easier to digest!
- Peel off the thin outer skins, remove the seeds, stem end and ribs, and cut into rough strips. I layered the strips from green to red in a glass bowl which also has a plastic lid for storage.
- Carefully pour over the marinade (actually just like pickling liquid). Push some of the lemon zest into the pepper mixture, otherwise they all stay on top.
- Cool, cover, refrigerate, and start using the next day.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).