Pakistan's pickling tradition takes shape here as yellow bell peppers are lightly roasted in the air fryer before sitting in a mustard-seed brine. The roasting step 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 the boil.
Pack the roasted peppers into a jar with the mustard seeds and pepper flakes, then pour the hot brine over.
Seal the jar and let it sit in the fridge for at least 1 day.
Arrange the pepper strips in a single layer; overlapping pieces won't roast evenly in the air fryer.
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