Made by lightly charring red peppers in the air fryer before steeping them in a spicy vinegar brine, this pickle brings a smoky depth to a crowded table. Its sugar-free brine makes it a diabetes-friendly preserve for winter.
Air-fry the red peppers at 200°C for 12 minutes, until the skins lightly blacken. If you don't have an air fryer, char them under the grill setting of an oven preheated to 220°C for the same time.
Peel the cooled peppers and slice into thick strips.
Bring the vinegar, water, salt, garlic and chilli flakes to a boil.
Arrange the sliced peppers in a sterilised jar and pour the boiling brine over them.
Seal the jar, let it cool to room temperature, then chill for at least 3 days.
Resting the peppers in a covered bowl for 10 minutes after air-frying makes the skins much easier to peel off.
For less heat, halve the amount of chilli flakes — the brine's sourness stays the same.
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