Pickled Peppers
Yield
4 servingsPrep
20 minCook
20 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
|
|
| 2 | each |
sweet yellow bell peppers
|
|
| 2 | each |
green bell peppers
|
|
| 1 | cup |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
|
|
| 2 | each |
sweet yellow bell peppers
|
|
| 2 | each |
green bell peppers
|
|
| 237 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
white wine vinegar
|
|
Directions
Preheat the oven. Roast the peppers on a baking tray for 20 minutes, turning once after 10 minutes.
Leave to cool.
Remove skins, stalks and seeds. Cut peppers intolarge pieces.
Mix the oil and vinegar together in a jug. Pour this mixture into the bottom of a vlean, sterilised jar and fill with the peppers in layers of alternating colour (photo shows three layers - green bottom, red middle, yellow top - in a square, clamp-top jar).
Finish with a layer of oil to cover the peppers completely and seal.
