Canned Roasted Peppers


On markets they have these big bags filled with lots of veggies, such as beautiful peppers. You can easily preserve them as canned roasted peppers.

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Canned roasted peppers
Veronique van Ohmydish

Made by Véronique

Published at 2017-05-26, this recipe is for 8 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 01-04-2021

40 minutes 8 people Side dishes
Canned roasted peppers


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  • 8 - 10 peppers (you can use any color you like)
  • salt to taste
  • peppercorns
  • about 1 liter vinegar
  • 2 onions
  • olive oil
  • sugar
  • 5-6 sprigs of dill
  • 1 garlic bulb

Kitchen equipment

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  • meat tongs
  • oven with grid
  • large bowl
  • cutting board & chef's knife
  • large pan
  • clean kitchen towel
  • 2 or 3 preserving jars

Canned Roasted Peppers

40 minutes 8 people Side dishes

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Preparation -- 20 minutes

Pre-heat the oven to 250 degrees celsius or 480 degrees fahrenheit. Rinse the peppers and pat them dry using a clean kitchen towel. Add the peppers on the oven grid in the pre-heated oven.

Bake them for about 15 minutes, or until they're blackened a bit. Turn the peppers a few times during baking so they're evenly blackened. Meanwhile fill the large bowl with water and bring to a boil.

Sterilise the preserving jars by cooking them in the boiling water for a few minutes. Use the meat tongs to remove them from the water and place them upside down on the clean kitchen towel.  

Canned roasted peppers
Canned roasted peppers

Finishing the canned roasted peppers -- 20 minutes

Remove the peppers from the oven and let them cool off a bit, until you can easily hold them to remove the skin. Remove the skins, chop them into strips and add the peppers into a large bowl.  

Peel and roughly chop the onions and garlic cloves. Divide the onions, handful of peppercorns, garlic and a teaspoon of salt in each preserving jar. Combine 1 part olive oil, 2 parts vinegar with 1 part sugar and 1 part water.

Repeat until you've created enough liquid to fill the jars. There's no need to measure this, it's all about the ratio. Divide the jars with the peppers and then fill each jar with the liquid.

Close the jars properly and keep them on a cool spot for up to a year.

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