Pickled Roasted Peppers

9 Jan

pickled roasted peppers

I think I’ve mentioned that food in general is surprisingly expensive here in Montevideo. The prices are nearly what I encountered back in DC – except now I don’t have a full time job. So I haven’t been eating out a whole lot here, since there aren’t really options like the $10/dozen empanadas back in Buenos Aires. Instead, I’ve turned back to sandwiches – once you have a couple basic ingredients on hand, they take mere minutes to put together, and having great condiments like these pickled roasted peppers on hand make them truly amazing. I’ve pickled raw bell peppers, and I’ve roasted them, but I’d never thought to combine the two before. This is an interesting mix, since the natural sweetness of the bell pepper, concentrated and enhanced by the roasting, plays well with the tartness of vinegar. It’s surprisingly mellow for a pickle, actually, but I think pickle lovers will definitely appreciate swapping these in for the traditional roasted bell peppers on their sandwiches (and salads).

Pickled Roasted Peppers (adapted from Smitten Kitchen)
Yield: about 3 cups


  • 4 red bell peppers*
  • 1 cup apple cider vinegar**
  • 1 cup water
  • 1/4 cup sugar
  • 1/2 Tbsp kosher salt
  • 2 cloves garlic, roughly chopped

*Orange or yellow will also work, but don’t use green bell peppers – they’re not sweet enough.
**White vinegar or rice vinegar can be used instead.


  1. Over an open flame on a gas stove (or grill) or under the broiler in the oven, roast 4 red bell peppers until the skin is blistered and charred. Rotate the peppers halfway through. This should take about 10 – 15 minutes using either method.
  2. Transfer the peppers to a paper bag or a bowl. Roll the top of the bag down or cover the bowl tightly with plastic wrap, and set aside until cooled (about 20 minutes), then remove the peppers, rub the skins to remove, chop off the stem, squeeze and scrape out the innards (seeds and membranes), and tear or chop into strips.
  3. Meanwhile, in a medium pot over medium-high heat, combine 1 cup apple cider vinegar, 1 cup water, 1/4 cup sugar, and 1/2 Tbsp kosher salt, and bring to a boil, stirring.
  4. Remove from heat, and let cool completely.
  5. Pack the bell pepper strips and 2 cloves garlic, roughly chopped in a jar or other container, then pour the cooled pickling liquid over them.
  6. Transfer to the fridge, and chill, covered with a lid or plastic wrap, for at least a day before serving. These peppers should keep well for one to two weeks.

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  1. Warm Kale, White Bean, and Anchovy Salad | sel et sucre - January 11, 2013

    […] beans and a whole lot of garlic and anchovies. With the addition of almonds, raisins, parmesan, and pickled roasted peppers, this warm salad more than satisfied my craving for chewy, hearty kale. The anchovy flavor is […]

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