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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

Preparation

  1. 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!
TagsPickleCondimentGarlicRoot VegetableVegetableBell PepperOreganoHerbs & SpicesVeganVegetarianDairy FreeNut FreeGluten FreeEasyMake AheadCookbooks
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