Pepper salad with garlic
10 servings
60 minutes
Peppers can be sweet, hot, fresh, dried. But the main type for preservation is ground pepper, slightly elongated, glossy and fragrant, which floods the shelves at the very beginning of autumn and disappears by October. At this moment it needs to be caught and put in a jar along with the most basic seasonings like garlic and rosemary. With them, the red sweet pods will bloom and smell fragrant, and you, taking another jar of pepper salad out of the refrigerator in winter, will be able to cook breakfast in five minutes (adding the peppers contained in it to an omelet), serve pasta in an original way (beating the peppers in a blender with olive oil and herbs) and, of course, decorate a plate with any cold meats and ham with this bright decor.
1
Place the peppers on a baking sheet lined with parchment.
- Bell pepper: 2 kg
2
Send to a preheated oven at 230 degrees for 30 minutes. Turn the peppers occasionally.
- Bell pepper: 2 kg
3
In a small saucepan, mix water, sugar, vinegar, and salt. Add halved garlic cloves. Bring to a boil and remove from heat.
- Water: 500 ml
- Sugar: 100 g
- White wine vinegar: 100 ml
- Salt: 1 tablespoon
- Garlic: 2 cloves
4
Add olive oil to the spiced water and mix.
- Olive oil: 200 ml
5
Place the baked peppers in sterilized jars with rosemary leaves. Pour hot marinade over them.
- Bell pepper: 2 kg
- Rosemary: 4 sprigs
6
Seal the jars with sterilized lids, turn them upside down, and let them cool at room temperature. Store in a dark, cool place.
