Pickled Roasted Red Peppers

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.

Pickled Roasted Red Pepper

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Ingredients

• Roasted Red Peppers (jarred or homemade) cut into strips
• sherry vinegar
• fresh parsely, chopped
• Sea Salt
• avocado oil or olive oil*

Instructions

• Fill a jar with roasted red pepper strips.
• 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.

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