Pickles and preserves
Red peppers are lightly charred in an air fryer, then left in a spicy vinegar brine to make pickles with roasted depth for a crowd. The brine has no added sweeteners, making this a diabetes-friendly snack to preserve for winter.
Cook the red peppers in the air fryer at 200°C / 390°F for 12 minutes, until their skins are lightly blackened. If you do not have an air fryer, use an oven preheated to 220°C / 430°F on broil for the same time.
Once the peppers are lukewarm, peel off the skins and cut into thick strips.
Bring the vinegar, water, salt, garlic and Turkish red pepper flakes to a boil.
Pack the pepper strips into a sterilized jar and pour the boiling brine over them.
Close the lid and leave to cool at room temperature, then refrigerate for at least 3 days.
Leave the peppers in a covered container for 10 minutes after taking them out of the air fryer. Their skins will peel off much more easily.
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