Make Ahead

Pickled sweet peppers

by:
February 24, 2015
Author Notes

Perfect side to a roast meat, sometimes I just make a sandwich with peppers and cheese. —anka

  • Makes 6 cups jar
Ingredients
  • 2 pounds sweet peppers, (red, yellow, orange)
  • 4 cups water
  • 1 cup vinegar
  • 1 tablespoon sea salt
  • 1 teaspoon sugar
  • 3 tablespoons oil
  • 1 teaspoon peppercorn
In This Recipe
Directions
  1. Wash, cut peppers in a half and remove seeds and membranes.
  2. Bring to boil 4 cups water, 1 cup vinegar, 1 tbs salt, 1 tsp sugar, 1tsp peppercorns and 3 tbsp oil.
  3. Add peppers to the pot with boiling vinegar solution in an amount to fill one row on the surface of the pot (3 peppers or 6 half's).
  4. Allow cooking for 3 minutes.
  5. When cooked remove with the spoon one by one from the pot on baking sheets to cool.
  6. Once you have peppers cooked and cooled, put them in the jar.
  7. Put crossed wooden skewers to prevent peppers to float to the surface, pour over cooled vinegar solution in which you cook peppers.
  8. Leave them overnight to marinate before you serve them.
  9. They will keep in the fridge for weeks.

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