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Pickled peppers with garlic

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Ingredients for 1 servings:

  • 2 kg red bell pepper(s)
  • 2 lemons, sliced
  • 6 garlic cloves, peeled
  • 250 ml vinegar (tarragon vinegar)
  • 250 ml water
  • 1 tsp salt
  • 2 tbsp sugar
  • 10 black peppercorns

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Wash the peppers, halve lengthwise, remove the white membranes, and deseed them. Place the peppers skin-side up in a preheated oven at 200°C (180°C fan-assisted oven). Bake for approximately 20 minutes, until the skins begin to peel off. Peel off the skin, cut the peppers into wide strips, and fill prepared jars. Bring the lemon slices, garlic, vinegar, water, salt, sugar, and peppercorns to a boil and divide between the jars. Seal the jars tightly. After 2 days, drain the liquid and bring back to a boil. Once cooled, pour over the peppers. Reseal the jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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