Pickled red peppers with garlic are a delicious and versatile option that adds a touch of intense and aromatic flavor to any meal. This recipe is perfect for those looking to prepare something special to accompany meats, salads, or simply to enjoy on a piece of crusty bread.
The combination of meaty peppers and the characteristic flavor of garlic, together with the slightly sweet and acidic marinade, creates a perfect balance that enhances any dish.
Plus, it’s a great way to preserve seasonal peppers to enjoy any time of year. Here’s the recipe:
Index
- Ingredients
- Preparation
Ingredients
1 kg of red peppers (preferably fresh and fleshy)
5 cloves of garlic , (peeled and cut into thin slices)
300 ml white wine vinegar
200 ml of water
2 tablespoons of sugar
1 tablespoon coarse salt
Bay leaves (2-3 units)
Black peppercorns (to taste)
Extra virgin olive oil
Preparation
Prepare the peppers : Wash the peppers well and cut into strips about 2 cm wide. Remove the seeds and white parts to avoid a bitter taste.
Blanch the peppers : In a large pot, bring water to a boil and immerse the pepper strips for 2-3 minutes. Drain and cool quickly under cold water to stop the cooking.
Prepare the marinade : In a saucepan, combine the vinegar, water, sugar, salt, bay leaves, and peppercorns. Bring to a boil and cook over medium heat for 5 minutes.
Add the garlic : Add the garlic slices to the marinade and cook for 1 additional minute.
Canning : Place the pepper strips in sterilised glass jars, adding a couple of garlic slices to each jar. Pour the hot marinade over the peppers, leaving a 1cm space at the top.
Seal and preserve : Cover the peppers with a little olive oil to ensure freshness and seal the jars well. Let them rest for at least 48 hours before consuming.
We also recommend: How to make the most delicious pickled tomatoes, grandma’s recipe!
Additional Tips:
Flavor Enhancement : Add fresh herbs such as thyme or rosemary to each jar for a more Mediterranean touch.
Texture : If you prefer a crispier result, reduce the blanching time to 1-2 minutes and do not overcook the peppers.
More complex marinade : You can experiment with a mixture of red wine vinegar and balsamic for a deeper flavor.
Longer shelf life : Store jars in a cool, dark place. Once opened, keep them in the refrigerator and consume within two weeks.
Use of quality oil : Using extra virgin olive oil will enhance the flavor and quality of the preserve.
Suggestion:
These peppers are ideal to accompany roasted meats, salads, or as an appetizer with cheese and toast. The combination with garlic gives them a powerful and delicious flavor, which intensifies with the days of rest.