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Jarred Condiments

Prep Time20 minutes
Cook Time28 minutes

Equipment

  • 32 ounce sterilized jars

Ingredients

Pickled Red Onions

  • 2 medium red onions, thinly sliced
  • 2 organic apple cider vinegar

Preserved Lemons

  • 6-7 organic lemons
  • ½ cup sea salt

Roasted Peppers

  • 8-10 red, yellow or orange bell peppers
  • ¼ cup olive oil

Instructions

Pickled Red Onions

  • Bring medium pot with water to a boil. Add onions to the pot and boil for 2-3 minutes.
  • Drain the onions and transfer them to a medium bowl while still hot.Pour the apple cider vinegar over the onions and let them cool completely.
  • Transfer the onions and vinegar into airtight jars and refrigerate.

Preserved Lemons

  • Slice lemons into quarters and remove the seeds.
  • Place a layer of lemons at the bottom of the jar and sprinkle generously with salt. Repeat the process until the jar is tightly packed.
  • Seal the jar and refrigerate for 3–4 weeks before using.

Roasted Peppers

  • Place a sheet of aluminum foil over the grill grates and lightly coat it with olive oil. Preheat the grill to 350°–375°F.
  • Arrange the peppers on the foil and drizzle or brush with olive oil. Turn the peppers every 5–6 minutes so all sides roast evenly and the skins become charred. The peppers should be done in about 20–25 minutes.
  • Remove the peppers and let them cool.Peel off the charred skin, remove the stems and seeds, and slice the peppers into strips. Reserve the juices released from the peppers.
  • Layer the peppers in a tightly sealed container or jar and pour the reserved juices over the top.