Pickled roasted sweet peppers

Ideal for cheese boards, sandwiches, salads and more!

As a kid, I was obsessed with tongue twisters and ‘Peter Piper picked a peck of pickled peppers’ was one of my favorites. Now, of course, I am left to wonder how one could possible pick even a single pickled pepper, let alone a peck, given that it would be very challenging to pickle peppers prior to picking. In any case, it occurred to me recently that I’d never actually made pickled peppers, and a snowy winter’s day seemed like a good time to experiment. I like the flavour and texture of these a lot more than the marinated roasted peppers often found at deli counters; if you like, you could drizzle them with a little olive oil before serving. These peppers make a fantastic gift at any time of year; be sure to include a reminder that they need to be kept in the fridge.

Ingredients

• 3 ripe bell peppers, any color
• 3-4 small sprigs fresh herbs (I like thyme)
• 1/2 cup (125 mL) cider vinegar
• 1/4 cup (60 mL) red wine vinegar
• 2 tablespoons (30 mL) water
• 2 cloves garlic, thinly sliced
• 1 teaspoon salt
• 1 teaspoon granulated sugar

Method

• Char the outside of the peppers thoroughly. Do this by holding each one with long-handled tongs over the flame of a gas stove or a barbecue, or with a kitchen torch. Alternatively, you can halve the peppers and place them cut side down on a baking tray then place the tray under the broiler to blacken their skins (be sure to watch them carefully so they don’t catch fire).
• Place the blistered, blackened peppers in a mixing bowl and cover the top with plastic or beeswax wrap. Let sit for 20 minutes.
• After the peppers have sweated and cooled, cut out and discard the cores and seeds, then scrub off the blackened skins with your hands. I like to leave a very little bit of the charred skin on each pepper to infuse the pickles with a smoky flavour.
• Slice the peppers into 3/4 inch (2 cm) wide strips and place in a clean 2 cup (500 mL) canning jar. Interleave the herbs and garlic slices with the pieces of pepper, packing the jar as tightly as possible. Depending upon the size of your peppers, you may need a second small jar.
• In a small pot or microwave safe vessel, heat the vinegars, water, salt and sugar, stirring until sugar and salt have dissolved. Pour over roasted peppers, filling the jar to within 1/4 inch (6 mm) of the top. If you are short a tablespoon or two of brine, just add water.
• If you need to make additional brine for a second jar, just be sure to respect the proportions of 4:2:1 given above (cider vinegar : red wine vinegar : water).
• Cover and shake gently to blend.
• Let sit at room temperature for four hours, then transfer to the refrigerator and let sit for 2 days before eating.
• Pickled peppers will keep in the fridge for up to two weeks.

Makes one 2 cup (500 mL) jar; recipe can easily be multiplied.