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Mediterranean pickled peppers

updated

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Ingredients for 8 servings:

  • 1 serving of Greek spice paste (see my recipes)
  • 250 g pepper, pickled in brine (net weight)
  • 1 small bunch of parsley, flat
  • 1 liter of water
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

a must for every antipasti platter

First, I rinse the peppers under cold water. Then, I dissolve a pinch of salt in 1 liter of warm water and soak the peppers in 500 ml of the saltwater solution for half an hour. I repeat this process once more. Then, I mix the peppers with the Greek spice mix and chopped parsley. Let the whole thing sit for at least a day.

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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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