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Pickled peppers

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Ingredients for 4 servings:

  • 4 bell peppers, yellow
  • 5 garlic cloves
  • 3 sprigs rosemary
  • 750 ml olive oil
  • 150 g olives, green
  • 100 g olives
  • Salt, black
  • pepper
  • ½ chili pepper(s), if desired

Instructions

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

very tasty, nice souvenir

Clean the bell peppers and cut into small strips. Peel and slice the garlic, and pick the rosemary leaves. Heat 5 tablespoons of oil and fry the bell peppers for about 10 minutes, stirring constantly. Season with salt and pepper. Remove the pan from the heat. Add the garlic, rosemary, and olives and mix well. If you like it spicy, you can also add half a chili pepper. Pour in the remaining oil and let it steep for at least a day. It will keep refrigerated for about 2 weeks.

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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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