Quick and Tangy Marinated Sweet Peppers

READY IN: 50mins
SERVES: 8-12


  • 2
    bell peppers, green
  • 2
  • 2
    bell peppers, yellow
  • 7
    fluid oz vinegar (200 ml, apple cider or wine vinegar, spirit vinegar is very harsh)
  • 13
    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)
  • 14
    teaspoon black pepper, coarse-ground
  • 12
    teaspoon dried hot pepper (or use a hot sauce)
  • 12
    lemon, zest of (use a potato peeler)


  • 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.