Pickled Peppers

I remember the time from my childhood when pickling and canning was a part of my family life. Every summer when many fruits and vegetables were in season and much more affordable, my parents were busy canning. I remember standing in a small kitchen and watching my grandma and mom washing, chopping and cutting different vegetables or fruits. Sometimes they would start in the morning and finished later in the evening. At the end of the day we would have lots of jars, big and small, filled with colourful goodies for wintertime. There was all sorts of canning.  They would make pickled tomatoes, cucumber, peppers, eggplant, etc. There would be different kinds of jams and preserves such as strawberry, raspberry, apricot, cherry, and fig.  I can close my eyes, and I can picture them along with my dad sterilizing jars, measuring proportions, and making small conversations.  I see over-sized pots with some jam bubbling within and lots of empty jars waiting to be filled with viscous winter treats.  My parents don’t do a lot of canning these days, but they repeat some recipes year after year.  This pickled pepper recipe is incredibly easy to make… and most importantly, you can enjoy them within a few days of making them.  It’s a sort of lightly pickled peppers. You can also use this recipe to make winter pickled peppers, but you will need to go through regular canning-sterilization process. Enjoy!

food - recipe

What you will need:

1 kg red or yellow peppers (or mix of both)

2-3 celery sticks, sliced into a small pieces

250 ml water (1 cup)

150 ml white wine vinegar (3/4 cup)

150 ml vegetable oil (3/4 cup)

1 tbsp salt

2-3 tbsp sugar

5-7 garlic cloves, peeled

5 bay leaves

1 tbsp black peppercorns

1 small bunch parsley


  1. In a medium-sized pot, mix oil and vinegar. To that, add bay leaf, peppercorns, salt, and sugar. Add water and bring the marinade to a boil.
  2. Remove all the seeds from the peppers and cut lengthwise into 2 or 3 pieces. Divide the peppers into a small batches and carefully place them into the marinade and blanch for about 3-4 minutes. Don’t overcook them, the peppers shouldn’t be too soft.
  3. Layer blanched peppers into a clean jar alternately adding garlic, parsley and celery. Pour the marinade over the peppers over the top of the jar. Close the jar with a lid and let it stand in the fridge for 3-5 days. You can also use this recipe to make winter pickled peppers, but you will need to go through sterilization process.

Houston food photographer

Маринованные перчики

Кол-во порций: 8-10
Время приготовления 25 мин + минимум 3 дня на маринование (при стерилизации подойдёт для зимней консервации)

1 кг красных или жёлтых перцев
2-3 шт стручка сельдерея
250 мл воды
150 мл белого винного уксуса
150 мл подсолнечного масла
1, 5 ст л соли
2-3 ст л сахара
5-7 зубчиков чеснока
5 шт лаврового листа
10 шт чёрного перца (горошек)
1 шт маленького пучка петрушки

Способ приготовления:

В кастрюле смешайте масло и уксус. Добавьте лавровый лист, перец, соль и сахар. Добавьте воду и доведите маринад до кипения. Перцы освободите от семян, разрежьте вдоль на две-три части. Небольшими партиями опускайте перец в маринад и бланшируйте 3-4 минуты (не переварите, перец не должен быть слишком мягким). Бланшированный перец складывайте аккуратно в банку, попеременно добавляя слой чеснока, сельдерея и петрушки. Залейте перчики маринадом, закройте крошкой и поставьте в холодильник на 3-4 дня.

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