Mediterranean Diet Pickled Red Peppers
Elevate your pantry game with these zesty Mediterranean Diet Pickled Red Peppers—a tangy and flavorful addition to any meal! This quick and easy pickling recipe transforms charred red bell peppers into a mouthwatering creation infused with the vibrant flavors of white wine vinegar, extra virgin olive oil, garlic, aromatic herbs like oregano and thyme, and a hint of sugar for balance. Perfectly tender and boldly seasoned, these pickled peppers are a versatile condiment for salads, sandwiches, charcuterie boards, or pasta dishes. In just over an hour, you’ll have a batch of these irresistible peppers, ready to enjoy after a 24-hour marinating period. Add a burst of Mediterranean flair to your meals with this make-ahead recipe that combines simplicity, healthfulness, and vibrant taste.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 1.5 cups white wine vinegar
- 1.25 cups water
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic cloves
- 2 leaves bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
1. Begin by rinsing the red bell peppers under cold water. Pat them dry with a clean towel.
2. Char the peppers over a gas flame or under a broiler, turning occasionally until they are blackened all over.
3. Place the charred peppers in a bowl and cover with plastic wrap. Let them steam for about 15 minutes; this makes peeling easier.
4. Once steamed, carefully peel off the skins and remove the stems and seeds from the peppers. Slice them into strips about 1/2-inch wide.
5. In a large saucepan, combine the white wine vinegar, water, extra virgin olive oil, garlic cloves, bay leaves, black peppercorns, sea salt, and sugar.
6. Bring the mixture to a boil over medium heat, stirring to ensure the salt and sugar dissolve completely.
7. Reduce the heat to low and add the sliced red peppers to the saucepan.
8. Simmer the peppers in the pickling liquid for about 10 minutes, ensuring they are well coated and infused with the flavors.
9. Turn off the heat, add the dried oregano and dried thyme, and stir to combine.
10. Let the mixture cool slightly before transferring the peppers and liquid into sterilized jars, making sure the peppers are fully submerged in the liquid.
11. Seal the jars tightly and let them cool to room temperature before refrigerating.
12. Allow the peppers to pickle in the refrigerator for at least 24 hours before enjoying to let the flavors meld. They can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7021 mg | 305% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 39.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
