Home-pickled peppers are much more aromatic than those you can buy ready-made in the supermarket. They taste great on their own as a side dish, but also go wonderfully in salads, on pizza or pureed in dips and sauces.
How do I pickle pointed peppers?
Pointed peppers can be marinated in oil or vinegar. The oil method uses high-quality oil, lemons, garlic, s alt, honey, bay leaves and thyme. The vinegar method uses vinegar, onion, sugar, s alt, bay leaf, peppercorns, cloves and mustard seeds. Both variants should be stored in a cool, dark place and left to infuse for a few days or weeks.
Soaking in vinegar or oil: A pure question of taste
A broth based on vinegar or oil is suitable for preserving pointed peppers.
- Vinegar: Mild but aromatic versions go particularly well.
- Oil: Depending on your taste, use a high-quality, cold-pressed olive oil, neutral sunflower oil or rapeseed oil.
Recipe for pointed peppers pickled in oil
Ingredients:
- 1, 5 kg pointed peppers, washed and skinned, weighed
- 600 ml high quality oil
- 4 lemons
- 4 garlic cloves
- 1 tbsp s alt
- 2 tbsp honey
- 5 bay leaves
- a few sprigs of fresh thyme
Preparation
- Set the oven to the highest temperature.
- Cut out the core of the peppers, quarter the vegetables and place them inside down on a baking tray.
- Brush the peppers with oil and grill on the top rack for ten to 15 minutes.
- After this time, the skin will bubble and can be easily removed. Peel the pointed pepper.
- Then cut into wide strips.
- Grate the peel of 1-2 lemons and squeeze the fruit.
- Mix with the s alt and honey.
- Press 2 cloves of garlic into the mixture.
- Wet the peppers thoroughly with the marinade and put everything in the fridge for 24 hours.
- The next day, cut 2 cloves of garlic into fine strips.
- Remove the peppers from the marinade, drain, reserving the liquid.
- Distribute among the glasses.
- Stack the peppers with the garlic and herbs tightly in the previously sterilized jars.
- Mix the olive oil with the marinade and heat to 80 degrees.
- Pour hot broth over the pointed peppers; the pods must be completely covered.
- Close immediately and store in a cool, dark place.
- Be sure to let it sit for a few days before eating.
Pick peppers in vinegar
Ingredients:
- 6 Pointed peppers
- 700 ml vinegar
- 1 onion
- 30 g sugar
- 1 tbsp s alt
- 1 bay leaf
- Peppercorns, cloves, mustard seeds to taste
Preparation
- Sterilize the jars in boiling water for ten minutes.
- Wash and clean the pointed peppers and cut them into coarse strips.
- Mix the spices and layer them in the jars with the peppers.
- Put vinegar with sugar and s alt in a pot and heat.
- Simmer for ten minutes.
- Pour over the pointed pepper; it must be completely submerged in the liquid.
- Close immediately and turn upside down.
- Then let it sit in the fridge for at least 2 weeks.
Tip
If you store the pickled peppers in a cool, dark place, the pickled peppers will last for many weeks. Once opened, jars should be used within a few days.
