Raw peppers are really tasty. But they taste even better when preserved. Just try one of our recipes.
Paprika is a real all-round talent. After all, you can not only enjoy the pod raw, but also grilled, roasted or pickled.
The good thing: the last preparation variant not only preserves the delicious vegetables, it even creates delicious dishes that you sometimes don't have to serve with anything else. Of course, pickled peppers are also ideal as a side dish for grilling or as an antipasti starter.
The fact is that pickled peppers are one thing above all: delicious.
Recipe No. 1 - sweet and sour pickled peppers
Pickling sweet and sour peppers is a true classic. You don't need many ingredients for this either.
Ingredients:
- 4 kg peppers
- 4 l boiling water
- 2 cups of white wine vinegar
- 15 garlic cloves
- 25 whole peppercorns
- 5 bay leaves
- 6 tbsp s alt
- a little dill to taste
Preparation:
❶ First, dissolve the s alt in the boiling water. Then remove the pot from the stove and immediately add the two cups of vinegar to the water.
❷ In the meantime, wash the peppers, deseed them, cut them into slightly thicker strips and then divide into five jars, each with a capacity of one liter. Then add five peppercorns, three halved cloves of garlic, one bay leaf and some dill to taste.
per glass.❸ Next you can pour the water mixed with s alt and vinegar into the glasses. You should make sure that there is about half a centimeter of space left at the edge. Then close the jars tightly and place them in a water bath for a total of two hours.
❹ Once the jars have cooled well, you can store them in a cool place, such as the basement. The pickled peppers should sit there for at least two weeks before you eat them.
Recipe 2 - Pickle peppers for immediate consumption
If you want to pickle the peppers but not keep them and want to eat them immediately,the following recipe is ideal for that.
Ingredients:
- 3 red peppers
- 2 tablespoons sherry vinegar
- 300 ml olive oil
- 5 garlic cloves
- s alt and pepper to taste
Preparation:
❶ First wash the peppers, deseed them and cut them into rough strips. Then skin it (instructions can be found here).
❷ Then slice the garlic and mix with the sherry vinegar and olive oil.
❸ Place the peppers in a small casserole dish and pour the oil mixture over them. Then season the whole thing with s alt and pepper and let it stand for about half an hour. After that it's: Bon appetit!
Recipe 3 - Pickle Pepper Zucchini Salad
Peppers are also great for pickling with other vegetables. A very tasty variant, for example, is the pickled pepper and zucchini salad.
Ingredients:
- 10 red peppers
- 2.5 kg courgettes
- 10 carrots
- 10 onions
For the infusion/brew:
- 1 l canned tomato passata
- 80 gr sugar
- 200 ml olive oil
- 2 tablespoons seven-herb vinegar
- 2 tbsp s alt
- 1 red peppers
- 1 bunch of parsley
- a little olive oil for frying
Preparation:
❶ First wash the zucchini and cut into thin slices. Then peel and slice the carrots. Cut the peppers into strips and the onions into fine rings.
❷ Then fry everything alternately in a fairly large pan with a little olive oil. You have to make sure that the vegetables are neither too dark nor too soft.
❸ For the infusion/brew, chop the parsley and peppers very finely and then put them in a saucepan with the other ingredients and bring to the boil. Then add the steamed vegetables and let everything simmer for about ten minutes on the lowest level.
❹ Then all you have to do is fill the finished salad into clean, hot mason jars and seal them tightly immediately.