RCI-PF.001.0024.001
Peppers in vinegar
peppers in vinegars are much liked salad in all Balkan countries. One can buy them in tins.
Prep25 min
Cook10 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- round red or mixture of red and green peppers (You can cut them in 2-3 pieces and remove seeds)50 unit
- 2 cups
- 3/4 cup
- wine vineger3 quarts
- oil per jar1/2 cups
- vinegar solution to pour over 1 part vinegar to 3 parts water1 unit
- 6 cloves
- grains pepper10 unit
Method
1
Wash the peppers thoroughly under cold running water, then pat them dry with a clean cloth or paper towels. Remove the stems and slice the peppers into rings or halves, discarding any seeds if a milder flavor is desired.
10 minutes
2
Peel and thinly slice the garlic cloves, then set aside. The quantity of garlic can be adjusted according to personal preference.
5 minutes
3
In a large saucepan, combine water, vinegar, and sugar, then bring the mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved.
8 minutes
4
Add the prepared pepper slices to the boiling brine and blanch them for 2 to 3 minutes until they are slightly softened but still retain some firmness. Remove the peppers with a slotted spoon and allow them to cool slightly.
3 minutes
5
Sterilize glass jars and their lids by submerging them in boiling water for at least 10 minutes, then carefully remove and allow them to air dry on a clean surface.
15 minutes
6
Layer the blanched pepper slices into the sterilized jars, alternating with sliced garlic and a drizzle of oil between each layer to evenly distribute the flavors.
7 minutes
7
Pour the hot vinegar brine over the layered peppers, ensuring all pieces are fully submerged and leaving approximately 1 cm of headspace at the top of each jar. Seal the jars tightly with their lids.
5 minutes
8
Allow the sealed jars to cool to room temperature, then store them in a cool, dark place for at least 48 hours before serving to allow the flavors to fully develop.