Latest:
Bell PepperPickles & Canned SaladsVegetable Preserve

How To Make Pickled Roasted Bell Pepper

Master Canner

Views: 66

Pickled roasted bell peppers have always been a must-have in our pantry. We use them in everything—from soups to side dishes to homemade Romesco sauce.

A few years ago, though, we didn’t bother making them ourselves. Good-quality, Italian-made marinated bell peppers were cheap. Spending time and money to pickle bell peppers just didn’t make much sense to us. But now, things have changed! These days buying fresh bell peppers in peak season, making our own roasted bell peppers and then pickling them is way more practical. Plus, they taste just as good—if not better—than those Italian marinated bell pepper imports we used to buy. Best of all, we control exactly what goes into our jars! Simply put, a win-win for both our health and our wallets! We hope this roasted bell pepper recipe helps you do the same!

How to roast bell peppers in the oven?

To make the tastiest roasted bell peppers use gas or charcoal grill. But, if you don’t have one, no problem! You can roast bell peppers in the oven and still get amazing results, just like we do in this recipe. Simply follow these steps:

  • Preheat the Oven: Set your oven to 400°F (200°C) and roast/grill function. This lower temperature will still get you tender, flavorful roasted peppers without overly charring them.
  • Prepare the Peppers: Wash and dry the bell peppers. For this recipe, cut them in half to speed up the roasting process. Then, line a baking sheet with parchment paper or foil, and place the pepper halves on it.
  • Roast the Peppers: Place the baking sheet in the oven and roast for about 35-45 minutes. They’re ready when the skin is wrinkled and blistered in spots, but not overly blackened.

How to peel roasted peppers?

Roasted bell peppers and accumulated juices after the resting period
Roasted bell peppers with accumulated juices
Roasted and steamed bell peppers are easy to peel
Roasted and steamed bell peppers are easy to peel
  • Once the peppers are ready, transfer them to a bowl and cover with a lid or plastic wrap. Let them steam for at least 25 minutes to loosen the skin.
  • Once the peppers are cool enough to handle, gently pull at the blistered skin with your fingers. It should slide off easily in strips. If any skin is still sticking, use the edge of a knife to help peel it off.

Yield:

We used 11 pounds (5 kg.) of bell peppers for this recipe. The yield for this amount of bell peppers is 5 16 oz. (500 ml) jars.

Pickled Roasted Bell Pepper Preparation steps:

ingredients used to make pickled roasted bell pepppers
ingredients used to make pickled roasted bell pepppers
slice each pepper in half and remove the seeds
slice each pepper in half and remove the seeds
sliced and de seeded peppers on a parchment lined tray
sliced and de seeded peppers on a parchment lined tray
a tray of roasted bell peppers before getting steamed in a pot
freshly roasted tray of bell peppers
peeled bell peppers ready to be marinated
peeled bell peppers ready to be marinated
sliced garlic, peppercorns and cloves used in this roasted bell pepper recipe
sliced garlic, peppercorns and cloves used in this roasted bell pepper recipe
equal amount of brine ingredients gets added to each jar first
equal amount of brine ingredients gets added to each jar first
peeled bell peppers gets added to the canning jars on top of the brine
peeled bell peppers gets added to the canning jars on top of the brine

Pickled Roasted Bell Pepper Recipe

This easy pickled roasted bell pepper recipe uses simple ingredients and a flavorful brine made with just vinegar, sugar, salt, andspices. It’s a quick, affordable way to preserve bell peppers at home, with no complicated steps—just roast, peel, pack, and process!
Discover exclusive offers on kitchen tools and products on Amazon

Ingredients

The amount of ingredients you will need depends on the number of 16 oz. (500 ml.) Mason jars you’re using, not the weight of the peppers. Our ingredients list provides you with the ingredients you need to make one 16 oz. (500 ml.) jar of pickled roasted bell peppers. If you need to make two jars, multiply all amounts times two, and so one.

  • Bell peppers: Enough to fill one jar about 2 lbs. (1 kg)
  • ¼ cup boiled water per 16 oz. (500 ml) jar
  • 1 tbsp. pickling salt per 16 oz. (500 ml) jar
  • 1 ½ tbsp. sugar per 16 oz. (500 ml) jar
  • 2 tbsp. white wine vinegar per 16 oz. (500 ml) jar
  • 2 garlic cloves thinly sliced per 16 oz. (500 ml) jar
  • 3 whole white or black peppercorns per 16 oz. (500 ml) jar
  • 1 clove per 16 oz. (500 ml) jar

Instructions

Roast the Bell Peppers:

  • Preheat your oven to 400°F (200°C). Use roast or grill function.
  • Wash and dry the bell peppers. Cut them in half. Remove any blemishes and seeds.
  • Place bell pepper slices, cut side down, on a baking sheet lined with parchment paper or foil.
  • Roast the peppers until they’re tender and their skins are blistered and charred – about 25-40 minutes.
  • Check on the peppers regularly and remove any that are done from the oven, transferring them to a pot or bowl. Cover with a lid or plastic wrap.
  • Once the peppers are cool enough to handle, peel off the charred skin. Be sure to keep the juices that accumulate in the pot.
  • Place the peeled peppers back into the bowl with the juices and set aside while you prepare your jars.

Pack the Peppers:

  • Start by adding the measured salt, sugar, vinegar, sliced garlic, peppercorns, and cloves into clean, sterilized canning jars.
  • Gently pack the roasted pepper halves into the jars, making sure not to press them down too tightly.
  • Pour the accumulated juices from the steamed peppers into the jars, covering the peppers completely.
  • If the liquid doesn’t fully cover the peppers, add freshly boiled hot water to fill the jar, leaving at least ½ inch (1.25 cm) of headspace at the top to allow for expansion during processing.
Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 15 min 20 min 25 min
 
Preserve Type Appetizer | Pickles
Cuisine European
Keyword can roasted peppers | canned pickled bell pepper recipe | marinade for bell peppers | marinated bell pepper recipe | pickled bell pepper recipe | pickled bell peppers | pickled bell peppers for canning | pickled green bell peppers | pickled roasted bellpepper | Roasted bell pepper recipe | roasted pepper in oven

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Frequently Asked Questions

Can I use other types of peppers or different colored bell peppers?

While many people prefer to pickle only red bell peppers, you can use bell peppers of any color. In fact, multicolored peppers will look bright and appealing in your jars and on your table! However, when it comes to roasting, stick to bell peppers. We learned the hard way that other types of peppers don’t have enough flesh and dry out while roasting. This makes it difficult to peel the skin off without also losing most of the flesh.

Can I freeze roasted bell peppers?

You don’t have to pickle roasted bell peppers—you can easily freeze them! Here’s how:

  1. Roast the Peppers: Roast your bell peppers in the oven or on the grill until they’re tender and their skins are blistered and charred.
  2. Peel and Slice: After roasting, let the peppers cool slightly. Peel off the charred skin
  3. Pre-Freezing (Optional): To prevent the peppers from sticking together, spread them in a single layer on a baking sheet. Freeze for 1-2 hours, or until they are solid.
  4. Pack and Seal: Transfer the frozen peppers to freezer-safe bags or containers. Squeeze out excess air to avoid freezer burn and label the bags with the date.
  5. Freeze: Store the peppers in the freezer for up to 1 year.

When you’re ready to use them, just thaw the peppers in the fridge and use them the same way you would pickled peppers

Can I skip water bath processing?

If you’ve read our recipes before, you might know that we occasionally provide guidance on how modern canning methods can be substituted with an old-fashioned open kettle canning method. However, this is not one of those recipes. Due to the preparation of the roasted bell peppers and the marinade (brine) used in this pickled roasted bell pepper recipe, it’s critical to process these preserves in either a boiling water bath canner or an atmospheric steam canner (not to be confused with a pressure canner). Not sure what atmospheric steam canner is? We have just the answer!

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

What’s the best way to serve this pickled red pepper?

Roasted bell pepper is one of the most versatile vegetable preserves you can make. Together with our Russian-Style Spicy Pickled Eggplants it is an excellent side dish, perfect when served alongside various meats and fish. It is also a terrific ingredient used in a number of other dishes. These are just some of our ideas of how to use roasted bell peppers.

  • Roasted bell pepper bruschetta: Mix roasted bell peppers with other pickles, such as Hungarian Pickled Cucumbers and a bit of olive oil. It is fantastic light snack or appetizer when served over a crusty baguette.
  • Roasted bell pepper bisque: These pickled bell peppers add depth and flavor to the bisque, giving it a slight tang and a lot of smoky sweetness. Serve it hot with a sprinkle of fresh parsley or croutons.
  • Roasted bell pepper and tomato soup: Roasted bell peppers have an ability to take any boring tomato soup to a whole new level. Just blend the two together and serve with a side of grilled cheese or crusty bread.
  • Roast bell pepper dip: This creamy dip is an ultimate crowd-pleasing snack. Serve it with pita chips, crackers, or fresh veggies for dipping.
  • Roasted red pepper aioli: Blend pickled roasted red peppers with our Creamy Garlic Aioli . Serve as a dipping sauce for fries, roasted vegetables, or as a spread for sandwiches.

You May also like:

Leave a Reply