Inspired by Pakistan’s tradition of preserving foods in jars, this recipe lightly roasts yellow bell peppers in an air fryer, then rests them in mustard-seed brine. Roasting concentrates the peppers’ sweetness.
Arrange the yellow pepper strips in a single layer in the air fryer basket and roast for 10 minutes.
Bring the vinegar, water, sugar, and salt to a boil.
Put the roasted peppers, mustard seeds, and Turkish red pepper flakes in a jar. Pour the hot brine over them.
Close the lid and refrigerate for at least 1 day.
Arrange the pepper strips in a single layer; overlapping them will prevent even roasting in the air fryer.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
