Over the weekend I made a large batch of Homemade Roasted Red Peppers, most of which I’m preserving by freezing to use later. However, I also love to make up a few jars of Pickled Roasted Red Peppers to keep in the fridge.
I especially enjoy tossing a few Pickled Roasted Red Pepper strips in a big antipasta salad or finely chopped into creamy potato potato salad.
Ok – let me be honest with all of you, we’re all friends here, right?
Most of these I eat right out the jar while standing with the refrigerator door open.
They are addictively good and totally 100% healthy, so why not!?!
These Pickled Roasted Red Peppers are fully picked after roughly 24 hours but will safely keep for several months – if you can resist eating them all right away, I can’t.
If you like these Pickled Roast Red Peppers, try these other refrigerator pickle recipes next:
Add a generous pinch of sea salt and fresh chopped parsley.
Add Sherry vinegar, to almost fill the jar. Leaving roughly 1/4 of an inch
Top jar with avocado oil so that all the peppers are fully submerged but it's not overflowing.
Cover with an airtight lid and refrigerate. Pickled Red Peppers will keep in the refrigerator for up to a year.
Notes
*I recommend using Avocado oil since it does not solidify when refrigerated like olive oil. If you choose to use olive oil you will need to let these come to room temperature before enjoying so that the olive oil can become liquid again.If you olive oil doesn't solidify when refrigerated, throw it out because it's been mixed with another cheaper oil.
Now that the holidays are over, many of us are trying to get back on track and are making resolutions for a healthier and happier new year. But the transition from indulgence to wellness can be challenging. My Turkey Wrapped Avocado Wedges with Sriracha Mayo are one of those nutrient-dense recipes that are quick, easy…
Impress your friends with my Easy Tomato Bruschetta in a Jar. The fresh taste of ripe tomatoes mixed with garlic, oregano, and basil couples perfectly with the tang of balsamic vinegar to pack a lot of flavor in each jar. And when you put up a batch for your pantry (via home canning) you’ll always have the taste of fresh picked tomatoes no matter what time of year!
My Salted Caramel Marshmallow Popcorn Recipe is such a delicious sweet treat! You can satisfy your craving in less than 15 minutes with just 5-ingredients; popcorn, mini-marshmallows, coconut sugar, butter and salt.
As a part of my healthy lifestyle, I frequently enjoy a Healthy Green Juice. The key to a Healthy vs Un-Healthy Green juice is making sure that you aren’t including too much fruit or root vegetables. If your juice contains too many fruits, it will be both higher in calories and sugar (fructose – I recommend keeping your daily fructose consumption to 25g per day or less) – which defeats the purpose of juicing for health benefits, benefits like triggering autophagy and stabilizing gut health.
I’m super excited to be guest posting the recipe for my delicious Pumpkin Roll with Cream Cheese Filling {Grain-Free, Gluten-Free & Primal} over at Paleo Parents’ blog, it’s a sneak peek from my newly released, published cookbook Without Grain. Click HERE or on the photo below to visit Paleo Parents’ blog and get the recipe 🙂
Yes, I get the occasional craving for a sweet treat too! But just because I want something soothing and sweet, doesn’t mean that I abandon my convictions regarding food choices! We planted several tiny apple trees nearly 10 years ago when we bought our house and they are finally producing beautiful apples!! And who doesn’t…
6 Comments
You do not mention the amounts of the various ingredients. That’s a no-no.
You do not mention the amounts of the various ingredients. That’s a no-no.
It’s actually a yes-yes. You don’t need a recipe, just go for it.
What is the point of using any kind of oil? What does it do? Thanks.
it helps to keep the peppers fresh.
Great idea! Sounds really good, got a bunch of red peppers going to give it a try!
I can’t wait to make these!! Thank you!!