Pickled Mini Bell Peppers w/ Feta Cheese

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I have been making pickled bell peppers, ever since I can remember, but using the baby bell peppers and not having to peel the skin off of them, is something new to me, so I decided to share it with you.
When roasting these, you need to be very careful NOT TO over do  it, as if you do, there will not be anything left but the skin itself. So I would say about 20-25 minutes is enough for them, to be just the right donness.

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Pickled Mini Bell Peppers w/ Feta Cheese

Ingredients

  • 1 lb Mini Bell Peppers

For the marinade:

  • 1 cup water
  • ½ cup vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 small onion
  • 2-4 cloves garlic
  • Dill or/and Parsley (optional)

To serve

  • ⅓ cup Oil
  • Feta Cheese

Instructions

To Prepare:

  1. Wash each pepper thoroughly. Dry with a paper towel.
  2. Put on a baking sheet and roast in the oven at 350F, for 20-25 minutes, turning each pepper halfway through. Take the peppers out, put them in a dish and cover with plastic wrap, then foil, to let them finish cooking, making them softer.

To prepare the marinade.

  1. Combine water, salt, and sugar. Mix to dissolve (you can heat the mixture, to help dissolve the sugar and salt, let cool before adding any other ingredients). Add the vinegar, chopped onions, minced garlic and finely chopped parsley or dill and mix to combine. Add the oil and mix one last time.
  2. Pour the marinade over the peppers (no need to remove the skin off of them). Put something heavy on top so that the peppers stay submerged in the liquid. Let them marinate overnight. After that take them out into a separate dish and discard the marinating liquid.
  3. To serve, put the peppers neatly on a plate. Sprinkle with olive oil and feta cheese.

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Enjoy!

Update: added the exact recipe for the marinade.

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Comments

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  • […] posted a recipe for the mini bell peppers in the past, but now wanted to add a recipe for these meaty and delicious bell peppers as well. […]

    · Reply
  • Inta

    Marina,
    You are amazing!!!
    I was looking all over the web today for pickled mini peppers recipe and found yours and it sounds so good, i am going to make it tonight.
    Thank you 🙂

    · Reply
    • Thank you Inta so much! Hope you liked them!

      · Reply
  • yelena

    Hi, I am looking forward to make those peppers, I was wondering if its possible to marinade them and put them in jars for later on? would they still be good or you have to serve them next day? I am looking to pickle bell peppers and eat them for winter?? Thank you

    · Reply
    • I have never canned using this recipe, but I think it has enough vinegar to keep them good through winter.
      If you don’t can them, they can definitely last up to a week, but I will doubt that will be necessary.
      If you do decide to can them, make sure to roast them through (so they’re cooked through), sterilize jars before filling them and bring both peppers an the marinade to a boil before closing the jar.

      · Reply

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