Quick and Tangy Marinated Sweet Peppers
Ready In: 50 mins
Serves: 8-12
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)
- 1⁄3 cup water (actually a little more -- 100 ml)
- 3 tablespoons sugar (use more if you like)
- 1 teaspoon flaked sea salt (if table salt, use less)
- 2 teaspoons ginger, fresh, finely chopped
- 1 teaspoon garlic, finely chopped (or more, to taste)
- 1⁄4 teaspoon black pepper, coarse-ground
- 1⁄2 teaspoon dried hot pepper (or use a hot sauce)
- 1⁄2 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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