Baked peppers in a sweet marinade

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Pickled sweet peppers will be even more delicious if you grill them first. Not only will the roasted peppers develop a richer flavor, but they'll also be easy to peel, leaving the skins intact while you enjoy this delicious snack. For a sweet marinade, dilute white vinegar with water and mix with sugar and ready-made pickling seasoning (found in the spice aisle). After marinating for a couple of days at room temperature, the peppers can be used in a wide variety of dishes and appetizers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3-4 red bell peppers, quartered and seeded
1 cup white distilled vinegar
3/4 cup sugar
3/4 cup water
0.5 tsp. marinating seasoning

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to grill mode.

Roast the peppers until soft and the skins are puffy, 7-9 minutes. Place the peppers in a paper or plastic bag and seal immediately. Let them sit for 15 minutes, or until cool enough to handle. This will make the peppers easier to peel. Remove the skins.
Place the peeled peppers in a sterilized, heat-proof jar with a sterilized, tight-fitting lid. In a medium non-reactive saucepan, combine the vinegar, sugar, water, and seasoning for pickling Bring to a boil. Pour the hot marinade over the peppers in the jar. Cover and let sit at room temperature for 2 days.

Author of the recipe - Kathleen Daelemans is a food writer.

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