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Roasted Peppers for Immediate Use

Roasted bell peppers preserved in a brine and vinegar for quick use.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Roasted Peppers for Immediate Use

Ingredients

Directions

Roast and clean

  1. Roast the peppers on dull coals, turning until black all over.

  2. Remove from the fire with a fork.

  3. Scrape off the blackened skin and remove the core and seeds using a fork or spoon.

  4. Cut the peppers into strips or pieces and wash them in cold water.

Brine and pickle

  1. Place the peppers in a brine made of 1 quart of cold water and 4 tablespoons of coarse sea salt.

  2. Let them stand overnight.

  3. In the morning, discard the brine and cover the peppers with cold vinegar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green bell peppers
Their flesh softens during roasting and becomes tender once the blackened skin is removed.
Coarse sea salt
Draws moisture out of the peppers and seasons them during the overnight brine.
Cold vinegar
Acidity preserves the peppers and gives them their tangy, sharp flavor.

The step that matters

Roast until black all over. Charring the skin loosens it so it peels off cleanly, and the blistered flesh gains a smoky flavor. Peppers that are only partly blackened keep tough skin that is hard to remove.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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