John Myers
Serbian Pickled Peppers and Tomatoes – Pindjur
The perfect serbian pickled peppers and tomatoes – pindjur recipe with a picture and simple step-by-step instructions.
- 240 g Sugar
- 6 tbsp Salt
- 600 ml Cooking oil
- 400 ml White vinegar
- 4 kg Tomatoes
- 10 kg Red peppers
- 6 piece Garlic
- 6 piece Red peppers from our own cultivation
- 2 packet Preservatives / acidulants / stabilizers
- Bake the peppers in the oven until they are almost “black” on all sides.
- Peel the peppers and cut into thin fillet strips.
- Peel the tomatoes and cut them into small cubes.
- Put the oil in a large saucepan and cook the tomatoes and all the other ingredients except the paprika and the preservative for a good 2 hours.
- Then add the pepper strips and cook for another half an hour.
- Remove from the stove, add the preservative and pour into hot glasses. Close immediately and let it cool down.
- It’s a lot of business, you can only do half the amount, but we really like to eat it, so we do more of it.
- Very delicious, I can only recommend it. Bon Appetit
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