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
- 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.