Pickled Bell Peppers in Oil
The pickled bell peppers prepared by Spoonsparrow make a personal gift and are great for long-term storage!
Ingredients
- 1 kg bell pepper halves (5 bell peppers)
- 125 ml white wine vinegar
- 1 heaping tsp salt
- 5 garlic cloves
- 2 Bay leaves
- 1 tbsp peppercorns
- 350 ml olive oil
Instructions
-
1.
Wash the bell pepper halves, split them lengthwise, remove seeds and all white membranes. Place the halves skin side up on a baking sheet and bake in a preheated oven at 250°C (220 °C fan or gas high) for about 10 minutes until the skins blacken and blister. Remove, cover with a damp cloth, let cool briefly, then peel off the skins. Halve each pepper again.
-
2.
Boil vinegar with 250 ml water and salt in a pot; blanch the peppers for about 30 seconds per portion. Remove and drain. Peel garlic cloves and blanch them briefly, then drain. Pack the peppers, garlic, bay leaves, and peppercorns into prepared jars, pour olive oil over to cover everything. Seal and let stand for at least 2–3 days.
