Source: Enlitened Kosher Cooking by Nechama Cohen

Homemade pickled roasted fresh red peppers.

Servings

16 oz red bell peppers, sliced
6 medium garlic cloves , peeled and sliced
1 tbsp olive oil
0.25 cup vinegar
0.12 cup cold water
2 tbsp sweetener (sugar substitute)
1 pinch salt and pepper
2 cooking oil, 0.33 second spray

Roasted Red Peppers
1 Line a large baking pan or cooking sheet with baking paper sprayed with non-stick olive oil cooking spray. Cut off tops of the peppers. Slice peppers in half and remove seeds and white membrane.
2 Place cut side down on the baking paper and spray liberally. Place on middle shelf in oven and broil on high (or bake at 500 degree F) until tops become blistered and bubbly -between 15-20 minutes. It is ok if they turn a bit black.
3 Place peppers in a large zip-lock bag and allow to stand 10-15 minutes. Rinse peppers under cold running water to remove all the skin.
4 Store refrigerated in a jar or container until ready to use.
Pickling
1 Add the sliced garlic to the container of red peppers.
2 Whisk together the remaining ingredients and pour over the vegetables. Close cover and shake well. Refrigerate.

These will keep well for up to 10 days.