Homemade pickled peppers are far more flavorful than those you can buy ready-made at the grocery store. They taste great on their own as a side dish, but are also wonderful in salads, on pizza or pureed in dips and sauces.

Pointed peppers are delicious - especially pickled!

Preserve in vinegar or oil: A pure question of taste

A brew based on vinegar or oil is suitable for preserving pointed peppers.

  • Vinegar: Mild but aromatic variants go particularly well.
  • Oil: Depending on your taste, use a high-quality, cold-pressed olive oil, neutral sunflower oil or rapeseed oil.

Recipe for pickled peppers in oil

Ingredients:

  • Weighed 1.5 kg of pointed peppers, washed and skinned
  • 600 ml high quality oil
  • 4 lemons
  • 4 cloves of garlic
  • 1 tbsp salt
  • 2 tbsp honey
  • 5 bay leaves
  • some sprigs of fresh thyme

preparation

  1. Set the oven to the highest temperature.
  2. Cut out the cores of the peppers, cut the vegetables into quarters and place them, inside out, on a baking sheet.
  3. Brush the pods with oil and grill on the top rack for 10 to 15 minutes.
  4. After this time, the skin blisters and can be easily removed. Peel the pointed peppers.
  5. Then cut into wide strips.
  6. Grate the zest from 1-2 lemons and squeeze the fruit.
  7. Mix in the salt and honey.
  8. Press 2 cloves of garlic into the mixture.
  9. Thoroughly wet the peppers with the marinade and place in the fridge for 24 hours.
  10. The next day, cut 2 cloves of garlic into fine strips.
  11. Remove the peppers from the marinade, drain, reserving the liquid.
  12. Spread over the glasses.
  13. Tightly layer the peppers with the garlic and herbs in the previously sterilized jars.
  14. Mix olive oil with the marinade and heat to 80 degrees.
  15. Pour the hot broth over the pointed peppers, the pods must be completely covered.
  16. Close immediately, store in a cool and dark place.
  17. Be sure to let it sit for a few days before eating.

Soak the pointed peppers in vinegar

Ingredients:

  • 6 pointed peppers
  • 700 ml vinegar
  • 1 onion
  • 30 grams of sugar
  • 1 tbsp salt
  • 1 bay leaf
  • Peppercorns, cloves, mustard seeds to taste

preparation

  1. Sterilize the jars in boiling water for ten minutes.
  2. Wash the pointed peppers, clean and cut into rough strips.
  3. Mix the spices and layer in the glasses with the peppers.
  4. Put the vinegar, sugar and salt in a saucepan and heat.
  5. Simmer for ten minutes.
  6. Pour over the pointed peppers, they must be completely immersed in the liquid.
  7. Seal immediately and turn upside down.
  8. Then leave it in the fridge for at least 2 weeks.

tips

If you store the pickled peppers in a cool and dark place, the pickled peppers can be kept for many weeks. Once opened, however, jars should be consumed within a few days.

Category:

Vegetable garden