Pickled sweet pepper with garlic and herbs
6 servings
60 minutes
Marinated sweet pepper with garlic and herbs is a fragrant and vibrant appetizer from European cuisine that perfectly complements meat dishes, side dishes, and can even serve as a standalone treat. The combination of sweet pepper, garlic, and herbs gives this marinade a rich, slightly spicy flavor, while vinegar and spices make it mildly sharp and refreshing. Traditionally, such marinated vegetables are prepared at the end of summer or in autumn when the peppers are most juicy and aromatic. This recipe is great for winter preparations, allowing you to enjoy the taste of summer vegetables all year round. It is easy to prepare, and thanks to the marinating process, the pepper becomes soft yet retains its firmness, creating an ideal balance of texture and flavor.
1
Remove the seeds from the pepper and cut it lengthwise into long strips about 3 cm wide.
2
Prepare the marinade: add sugar, vegetable oil, salt, vinegar, and peppercorns to boiling water.
- Sugar: 200 g
- Vegetable oil: 250 ml
- Salt: 2 tablespoons
- Vinegar: 150 ml
- Black peppercorns: to taste
3
After the marinade boils, add the peppers, wait for the marinade to boil again, and 'cook' the peppers in the marinade for 5 minutes.
- Sweet pepper: 1500 g
4
While the peppers are boiling, prepare the jars - place some greens and garlic at the bottom. Cut the garlic cloves in half beforehand.
- Parsley: to taste
- Dill: to taste
- Garlic: 1 head
5
Using a slotted spoon or tongs (I use IKEA salad tongs), remove the peppers from the pot, place them in jars, and pour boiling brine over them. Seal the jars with lids, turn them upside down, wrap in a blanket, and let cool.