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Paprika Yugoslavian style a la Mäusle

updated

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Ingredients for 1 servings:

  • 1 kg bell pepper(s), colored
  • 2 liters of water
  • ½ liter vinegar (wine vinegar)
  • 1 tbsp salt
  • 100 g sugar
  • 3 bay leaves
  • 15 peppercorns
  • 125 ml oil

Instructions

Working time approx. 30 minutes; Rest period approx. 21 days; Total time approx. 21 days 30 minutes

Easy preparation for pickled peppers

Wash the peppers, quarter them, and remove the seeds and white pith. Make the stock from the ingredients and bring to a boil. Add the peppers and cook for about 10 minutes (longer if desired), stirring frequently with a spoon. Transfer to well-rinsed twist-off jars, pour the hot stock over them, and seal immediately. The peppers must be completely covered. Use within three weeks at the earliest. Refrigerate after opening. Unfortunately, I can’t say anything specific about the shelf life, as I use medium-sized jars (440 ml), which are eaten up in no time once opened.

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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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