These refrigerator pickled peppers have a hint of garlic which makes them addictive. They are traditionally made with Florina peppers, which are grown in Northern Greece. However, you won’t find fresh Florina peppers in the United States. Instead, you can use regular bell peppers or red Cubanelle peppers, which have a thiner flesh than traditional bell peppers.
This recipe for refrigerator pickled peppers shows you how to roast and pickle fresh peppers. A time saving tip is to buy jared roasted peppers, in which case you can skip straight to the pickling process.
Enjoy these pickled peppers as an appetizer or cut up in salads.
Ingredients
- 2.5 pounds peppers
- 1 teaspoon salt
- 3 cloves garlic
- 1 cup wine vinegar
- 1 cup extra virgin olive oil
Preparation
Roasting the peppers
- Preheat the over to 400 degrees
- Wash the peppers and place on a non-stick baking sheet
- Bake the peppers on each side for 20 minutes
- Remove from the oven and let the peppers rest until cool enough to handle
- While the peppers are cooling, peel and chop the garlic
- Once the peppers have cooled, peel the skin, which should easily separate from the pepper
- Cut the top of the peppers, slice lengthwise, and remove the seeds
- Don’t rinse the peppers during this process as it will wash away some of the flavor
Pickling the peppers
- Combine the peppers, salt, and garlic in an empty jar and fill with the wine vinegar
- Let sit for 2 hours
- After 2 hours, strain out the vinegar and fill the jar with extra virgin olive oil
- Store the peppers in the refrigerator
- You may notice the olive oil solidifying when stored in the refrigerator. This is normal. It will return to its fluid consistency once returned to room temperature
