Pickled Peppers: 3 Easy Recipes

Pickled peppers should not be missing in any kitchen – we have summarized three recipes for you in this kitchen tip on how you can pickle peppers yourself.

Put the peppers in the oil and garlic

The classic is in a slightly refined, baked form right at the start.

• First of all, it is best to clean and deseed the peppers thoroughly beforehand.
• Cut the cleaned peppers into the size and length of how you want to insert the pieces or slices of pepper later.
• Place the pods on a baking sheet lined with aluminum foil. Bake the pods for between 15 and 25 minutes, depending on how strong you want the peppers’ baked or roasted flavors to be.
• Check if the skin ripples so you can pull it off easily. Turn the pods or sliced ​​pepper strips several times in the oven to prevent them from burning.
• Then take the peppers out of the oven, let them cool, and peel off the skin. The skin is very difficult to digest. You can also leave the skin on the peppers with all the roasting ingredients.
• Take the cold pods and cover the bottom of a mason jar with them. Brush this first layer with extra virgin olive oil. Put chopped garlic on the layer. Do the same with the second layer of peppers. Proceed in this way until the jar is filled and add a little more oil to the jar.
• Serve the peppers with some pizza bread – but nice white bread is also very tasty. Toast a few slices of toast if you don’t have either at home.
• Tip: You can add a little more oil if you notice that the guests are sucking up the oil with the bread. Then gently rotate the glass in your hands to allow the flavors to blend. Incidentally, the peppers taste best when they have been chilled for 24 hours. You should keep them cool.

Put in the grilled peppers

Proceed with the cleaning and cutting of the peppers as in variant one in the preparation.

• Prepare a broth of lime and extra virgin olive oil to brush on the peppers. Add 0.2 to 0.3 parts finely grated lime zest to 10 parts olive oil. Watch out for unsprayed limes. Don’t forget the obligatory garlic. Chop or press this into small pieces and add to the oil and lime zest mixture.
• Place the pieces of pepper on the grill and allow roasted aromas to develop. Add some smoky flavors and you have two flavors in one. Grill until grey-black streaks form on the peppers. An electric grill can also be used.
• Remove the pieces from the grill and let them cool. With this variant, leave the skin on the peppers. It is best to scrape away black areas that are peeling off with a knife, otherwise, the black pieces will flitter around in the brew.
• Here, too, take a mason jar to hand. Place the pepper pieces on the bottom of the jar. Brush the peppers well with the broth. Do this in layers until the jar is full.
• Finally, fill the jar with the extra virgin olive oil and seal it. It is also sufficient if you close the jar with a cloth. Secure this with an elastic. A fresh baguette or toasted bread also tastes good here.
• Tip: You can serve boiled potatoes or lightly salted boiled potatoes as a full meal.

Peppers pickled in white wine

Again, the cleaning process is the same as in the two previous recipes.

• You need a bitter wine for this. A dry Riesling is ideal.
• Steam the peppers over Riesling, which you heat in a saucepan until the peppers are soft. Alternatively, you can briefly parboil the peppers in a wine-water mixture at a ratio of 1:3. This brings a slightly vinous taste and makes peeling easier for you.
• Take a mason jar. Put the peeled peppers in the jar. You don’t need to consider layers here.
• Once you have filled the glass, take a very dry Riesling and fill the glass with it. The dry Riesling or Marsala has the reason that the sweetness of the paprika is taken away a little and does not become too dominant.
• Then place the jar back in the fridge, covered with a cloth. Two to four hours are enough here, as the wine penetrates the peppers quite quickly due to its lower density.
• When serving, place a slice of lemon on the plate or sprinkle a few drops over the peppers. This brings a little more freshness – similar to the lime.
• These pickled peppers taste best with a few boiled potatoes – served after a few hours. Add a little more stock to the plates when serving the peppers.
• With this recipe, keep in mind that these peppers don’t keep as long and are tasty over time, as wine is less preservative than oil and loses its flavor more quickly.