Red peppers are roasted in the oven, peeled and left to sit in a garlicky brine to make this preserve, one of the sugar-free winter jars of Armenian tables. The roasting gives the peppers a smoky depth.
Arrange the red peppers on a baking tray and roast in an oven preheated to 220°C for 15 minutes, until the skins blister and darken.
Peel the roasted peppers, remove the seeds and cut them into strips.
Boil the vinegar, water, salt and bay leaf, then pack the pepper strips into jars with the garlic and pour the brine over them.
Seal the jars and, once cooled to room temperature, let them rest in the fridge for at least 10 minutes.
Letting the roasted peppers rest in a plastic bag for 10 minutes before peeling makes the skins come off far more easily. Since no sugar is added, it is a comfortable choice for anyone managing diabetes.
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