in Recipes

Pickled peppers

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Ingredients for 1 servings:

  • 6 tbsp salt
  • 4 liters of water
  • 2 cup(s) vinegar (white wine vinegar)
  • 4 kg bell pepper(s)
  • 25 grains of black pepper
  • 15 cloves garlic, peeled, halved
  • 5 sprigs of dill
  • Bay leaves (5 branches)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

for 5 1-liter glasses

Dissolve the salt in a large pot of boiling water. Remove from the heat and stir in the vinegar. Halve the bell peppers lengthwise, remove the seeds, and cut into 1.5 cm thick strips. Place 5 peppercorns, 6 garlic cloves, a sprig of dill, and a bay leaf into well-cleaned 1-liter preserving jars. Fill the jars with bell pepper strips and fill with the salt and vinegar brine to about 1/2 cm below the rim. Seal the jars tightly according to the instructions and place in a water bath. Cool and let stand in a cool place for at least two weeks. Serve chilled with dinner or a cold buffet.

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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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