Pickles and preserves
Red peppers are roasted, peeled and left in a garlicky brine to make this sugar-free Armenian winter preserve. Roasting gives the peppers a deep, smoky flavor.
Arrange the red peppers on a baking pan and roast in an oven preheated to 220°C / 430°F for 15 minutes, until the skins blister and blacken.
Peel the roasted peppers, remove the seeds and cut the flesh into strips.
Bring the vinegar, water, salt and bay leaf to a boil. Pack the pepper strips and garlic into jars, then pour the liquid over them.
Close the lids, let the jars cool at room temperature, then refrigerate for at least 10 minutes.
Resting the roasted peppers in a plastic bag for 10 minutes before peeling makes their skins much easier to remove. With no added sugar, these pickles can be freely enjoyed by people following a diet suitable for diabetes.
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