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Health Starts in the Kitchen

Health Starts in the Kitchen

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Home / Recipes / Pickled Roasted Red Peppers

Pickled Roasted Red Peppers

Appetizers & Snacks, Recipes, Veggies, Side Dishes & Salads

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Pickled Roasted Red Pepper Strips

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.

Pickled Roasted Red Pepper Strips

I especially enjoy tossing a few Pickled Roasted Red Pepper strips in a big antipasta salad or finely chopped into creamy potato potato salad.

Pickled Roasted Red Pepper Strips

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 Strips
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Pickled Roasted Red Pepper

Print Recipe

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.

November 12, 2016 · 6 Comments

Previous Post: « Pickled Maitake Mushrooms {aka Sheep’s Head or Hen of the Woods}
Next Post: {5 minute} Pressure Cooker Fish Chowder Recipe »

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Comments

  1. Avataroscar schneider says

    September 25, 2018 at 3:36 pm

    You do not mention the amounts of the various ingredients. That’s a no-no.

    Reply
    • AvatarHayley Ryczek says

      September 25, 2018 at 7:26 pm

      It’s actually a yes-yes. You don’t need a recipe, just go for it.

      Reply
  2. Avataroscar schneider says

    September 25, 2018 at 3:33 pm

    What is the point of using any kind of oil? What does it do? Thanks.

    Reply
    • AvatarHayley Ryczek says

      September 25, 2018 at 7:34 pm

      it helps to keep the peppers fresh.

      Reply
  3. Avatarlanie says

    November 13, 2016 at 1:10 pm

    Great idea! Sounds really good, got a bunch of red peppers going to give it a try!

    Reply
  4. AvatarBillie Crane says

    November 13, 2016 at 6:57 am

    I can’t wait to make these!! Thank you!!

    Reply

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