Peppers for the winter in honey marinade
6 servings
40 minutes
Pepper for winter in honey marinade is a cozy taste of homemade Russian cuisine. Bright pieces of baked bell pepper become tender, and the marinade of olive oil, white wine vinegar, and buckwheat honey gives the dish a unique sweet-spicy note. The aroma of garlic, rosemary, and black peppercorns makes the flavor rich and warm. This recipe recalls ancient traditions of preserving vegetables for winter when caring housewives saved summer colors and flavors for the cold months. Marinated pepper perfectly complements meat and vegetable dishes; it can be served as an independent snack or used as a spicy addition to salads and sandwiches. After three days in the fridge, it achieves flavor harmony and is ready to delight with its rich aromas.
1
Cut the stems off the peppers and remove the cores with seeds. Cut the peppers into quarters and carefully remove the partitions.
- Yellow bell pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Green pepper: 2 pieces
2
Brush the skin of each pepper piece with olive oil. Place them skin side up on a foil-lined baking sheet. Next to them, place unpeeled garlic cloves.
- Olive oil: 250 ml
- Garlic: 4 cloves
3
Transfer the hot peppers to a bowl, cover with plastic wrap and let cool, then peel the skin off and slice the flesh into wide strips.
4
Layer the peppers in sterilized jars.
5
Pour olive oil, vinegar, and honey into a pot. Add the roasted garlic squeezed from the skin, rosemary, and peppercorns. Place the pot on low heat and warm for 10 minutes.
- Olive oil: 250 ml
- White wine vinegar: 50 ml
- Buckwheat honey: 50 g
- Garlic: 4 cloves
- Rosemary: 2 sprigs
- Black peppercorns: 5 piece
6
Pour oil over the peppers in the jar and let it cool. Once the oil cools down, tightly close the jar lid and place it in the refrigerator. The peppers will be ready in 3 days.
- Olive oil: 250 ml