PICKLED ROASTED YELLOW PEPPERS
Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary, garlic and whole cloves. Use as a side dish condiment, on sandwiches, in salads (potato, bean, rice, pasta, greens) or in hot rice or bean dishes! Versatile and delicious!
Pickles about 20 jumbo yellow peppers
Preheat oven to 400 degrees
When peppers are on sale, I buy a bunch. To keep so many from going bad in the refrigerator I roast and pickle them.
I used about 20 jumbo sweet yellow peppers, cored and cut in half or 3rds
Place on baking sheets, hollow side up, without much over-lapping. Drizzle liberally with extra virgin olive oil.
Bake in preheated 400 degree oven for 1 hour. If using 2 baking sheets, then 30 minutes into baking time switch top sheet to bottom rack and bottom sheet to top rack.
Remove from oven and let sit while you make the pickle juice.
4-6 c. apple cider vinegar – this will vary depending on how many jars you use
a few sprigs of fresh rosemary
6 or so garlic cloves, coarsely cut
a few whole cloves (not too many)
1 t. food grade citric acid
salt to taste
Place all ingredients in saucepan and bring to boil. Salt to taste. Boil 3 minutes then remove from heat.
Pack peppers into jars, then top with juice to cover all peppers. Cool to room temperature then refrigerate.
Use as desired.
Notes: Because we’re using yellow peppers we don’t need to peel them after roasting. The skins stay intact, but are also tender.
I made these a couple of months ago and am still using them.
You probably don’t need the citric acid, but I used it anyway.