Pickled pepper salad with honey

Ingredients for 6 servings:

• 500 g pointed peppers, red
• 250 ml water
• ½ tube(s) tomato paste
• 80 ml oil
• 130 ml vinegar, 5%
• 8 tsp sugar
• 2 tsp salt
• 1 tbsp honey
• 2 bay leaves
• ¼ chili pepper(s)
• 1 garlic clove(s)
• 5 peppercorns
• 2 allspice berries

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 30 minutes

Antipasti, Perez’ marynowany z Medom, Ukrainian cuisine

For the marinade, add all ingredients to a pot and bring to a boil. Clean the peppers, cut them into strips, add them to the boiling marinade, and cook in the marinade for 8 to 10 minutes. The pepper strips should still be firm to the bite; they will continue to marinate in the hot preserving jar. While the peppers are still hot, pour the pepper salad and marinade into the sterile preserving jars. Turn the jars upside down, cover with a tea towel, and let the contents cool slowly overnight. Let the peppers marinate for at least 1-2 days, then serve as an antipasti. This pickled pepper salad is perfect for a party buffet and can be prepared stress-free 2 days in advance. Tips: To be on the safe side, you could sterilize the filled jars in the oven or in a water bath for about 6-7 minutes. This will allow the pepper salad to keep for about a year. However, the effort is only worthwhile for larger quantities. In Ukraine, the pepper harvest in autumn is processed in large quantities for the winter in this way, among other ways. This way, you’ll always have homemade antipasti in stock for the winter. Pickled pepper salad with honey is almost a given on the festive table in Ukraine.