John Myers
Sour Pickled Peppers
The perfect sour pickled peppers recipe with a picture and simple step-by-step instructions.
- 1 Red pointed peppers
- 4 Pointed peppers green
- 4 Pointed peppers green, hot
- 4 Garlic cloves
- 1 tsp Salt
- 150 ml. Table vinegar
- 150 ml. Olive oil
- Wash the peppers, cut away the stem. Cut the red and green peppers once in half and core, then cut into bite-sized pieces. Do not core the green, hot pointed pepper and simply cut it into three pieces. Peel and slice the garlic.
- Boil a preserving jar and the lid with hot water and dry them. First put in some garlic slices, then layer in some green, red and hot pointed peppers. Put some more garlic on top and layer the rest on top. At the very top there is some garlic again.
- Put a teaspoon of salt on the peppers. Then pour vinegar and olive oil on top and close the lid tightly.
- Turn the glass upside down for about an hour. If nothing leaks after that, then everything is fine. For three days the glass should be turned upside down and then right again. Then let stand in a dark, cool place (cellar) for at least two weeks.
- An unopened jar will last about a year after opening in the refrigerator.
- Is a wonderful accompaniment to grilled or hearty dishes. Under no circumstances should you pour the brew away, it tastes delicious if you dip flatbread or baguette into it.
- If you don’t like it spicy, just take a little more of the other varieties instead of the spicy pointed peppers.
- Since every bell pepper is different in size, you should make sure that the glass is really full, possibly push everything down a little.
Facebook Comments