Pickled Roasted Peppers

Name: Pickled Roasted Peppers
Ingredients: 1 cup white wine vinegar; 1/2 cup apple cider vinegar; 1 clove garlic, thinly sliced; 2 tablespoons sugar; 1 tablespoon kosher salt; 2 red bell peppers, roasted (see Notes, page 22) and thinly sliced; 2 yellow bell peppers, roasted (see Notes, page 22) and thinly sliced; 1 tablespoon finely chopped fresh oregano leaves

December 9, 2011

Ingredients

1 cup white wine vinegar

1/2 cup apple cider vinegar

1 clove garlic, thinly sliced

2 tablespoons sugar

1 tablespoon kosher salt

2 red bell peppers, roasted (see Notes, page 22) and thinly sliced

2 yellow bell peppers, roasted (see Notes, page 22) and thinly sliced

1 tablespoon finely chopped fresh oregano leaves

Preparation

Step 1
Combine the vinegars, garlic, sugar, and salt in a small saucepan over high heat. Boil until the sugar has dissolved. Remove from the heat and let cool to room temperature.
Step 2
Put the peppers and oregano in a medium bowl, add the vinegar mixture, and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days.

Bobby Flay's Throwdown!

TagsPickle Condiment Garlic Root Vegetable Vegetable Bell Pepper Oregano Herbs & Spices Vegan Vegetarian Dairy Free Nut Free Gluten Free Easy Make Ahead Cookbooks

Recipe notes

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