Peppers as an accompanying raw vegetable with a cold dinner are very tasty. However, pickled peppers are even tastier and, depending on the recipe, last longer. In the following article, we will explain how to do this.

Peppers can be pickled in oil or vinegar

What is insert?

With this variant of preservation, the vegetables are placed in a broth. This inhibits the growth of microorganisms, which are responsible for spoiling the peppers.

In addition, you can only pickle peppers for a few hours. This is called marinating. For this purpose, a seasoned marinade is made and poured over the peppers. The seasoning sauce acts on the vegetables and gives them a fine aroma.

Marinate peppers for early consumption

This recipe is quick to make. The marinated pods are perfect as an accompaniment to grilled food or as a delicious appetizer:

ingredients for 4 persons

  • 3 fully ripe red bell peppers
  • 2 tbsp currant vinegar
  • 250 ml olive oil
  • 3 cloves of garlic
  • salt and pepper

preparation

  1. Wash the peppers, deseed, [○link u=pepper-skin]skin[/link] and cut into wide strips.
  2. Peel the garlic and press through the press.
  3. Mix the oil and vinegar together and add the garlic.
  4. Season with salt and pepper.
  5. Put the peppers in a bowl, pour the marinade over them and leave to soak for at least half an hour.

Pickle the sweet and sour peppers

This pickled vegetable is one of the classics. It is suitable as a light snack in between, but also goes well with a cold dinner and can be used in a variety of ways in the kitchen.

Ingredients:

  • 500 g red or yellow peppers
  • 250ml of water
  • 250 ml white vinegar
  • 25 grams of sugar
  • 1 tsp mustard seeds
  • 1 chili pepper
  • 6 cloves of garlic
  • salt

preparation

  1. Wash the peppers, clean and cut into wide strips.
  2. Blanch in boiling salted water for 4 minutes and place in a large bowl.
  3. Halve the chilli and remove the seeds.
  4. Peel the garlic, quarter the cloves.
  5. Bring the water, vinegar and spices to a boil and pour over the peppers.
  6. Leave covered for one night.
  7. Strain the peppers and fill into glasses, collecting the liquid.
  8. Boil the liquid again and pour it into the glasses. There must be a border of at least two centimeters at the top.
  9. Close immediately.

To make the peppers last longer, it is advisable to boil the pods:

  • To do this, place the jars in a saucepan.
  • Pour in enough water so that the vessels are three quarters in the water bath.
  • Boil the peppers at 90 degrees for half an hour.

tips

Herbs and spices can give the pickled peppers different flavors. Thyme, dill or onions go very well.

Category:

Vegetable garden