Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: In a Pickle
Total:
6 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 8 red bell peppers
  • 2 cups plus 2 tablespoons olive oil 
  • 1 1/2 cups sherry vinegar 
  • 1 tablespoon fresh thyme leaves 
  • 1 teaspoon red pepper flakes 
  • 2 fresh bay leaves 
  • 2 cloves garlic, minced 
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Line a sheet tray with foil.

In a bowl, toss the peppers with 2 tablespoons of the oil. Place on the prepared sheet tray and roast until the skins blister and start to peel away, about 20 minutes.

Place the peppers in a paper bag or in a metal bowl covered with plastic wrap. The steam will help the skins slide right off. When cool, peel the peppers.

Combine the remaining 2 cups oil, the vinegar, thyme, red pepper, bay leaves and garlic in a deep, high-sided plastic container, and then whisk until fully incorporated. Season with salt and pepper. Place the cooled and peeled peppers in the mixture and marinate for at least 6 hours and up to overnight in the refrigerator.

Store the marinated peppers refrigerated for up to 14 days in an airtight container.

IDEAS YOU'LL LOVE

Marinated Venison Loin Steaks with Onions and Sweet Peppers

Recipe courtesy of Michel Nischan

Marinated Slaw

Recipe courtesy of Alton Brown

Marinated Anchovies

Recipe courtesy of Mario Batali

Marinated Mushrooms

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here