Marinated Peppers
Servings: 6 mason jars
Ingredients
- 2 kg/ 4 lbs. bell peppers , red and yellow
- 1 l/ 33 fl oz white vinegar from wine, 6-7% acidity
- 160 ml/ ⅔ cup olive oil extra virgin
- 90 g/1/3 cup salt
- 65 g/ ⅓ cup sugar
Instructions
- Clean the peppers and cut them into wide strips: about 8-10 strips each.
- In a large pot heat the vinegar, oil, salt and sugar and bring to simmer. Poach the peppers for 1-2 minutes in the liquid. Place them in 2-3 portions and remove them, before adding the next ones.
- Arrange the poached peppers on top of paper towels extended on the kitchen counter or on large baking tins. Make sure they are not on top of each other.
- Let the peppers cool and dry for 8 hours or overnight. In the meantime keep the marinade in the pan with a lid on top.
- Arrange the peppers inside clean jars (mason jars or similar). Place on top toothpicks to push the peppers down. Pour marinade in each jar to cover the peppers. Close the jars tightly with lids.
- Keep the marinated peppers in dry and cool place for 6-12 months. It is recommended to start consuming them in about a month after they have been closed in the jars.
Notes
- Use red, yellow or a mix of both bell peppers. The green ones would not look pretty when marinated.
- Poaching the peppers should be very short, just to get the initial flavour of the marinade. Don't boil them long as they need to remain raw. That is also a reason why you should poach them in portions: if the pot is overcrowded, the peppers might not get poached evenly.
- Once you open a jar, keep it in the fridge for 3-4 weeks.
- If the oil doesn't cover the peppers completely in the jar, the top ones might become dark. Remove such pieces before consuming the rest.
- In order for this recipe to work, you need wine vinegar with high acidity, 6-7%. Apple vinegar might not be a good idea.