This recipe for preserved peppers has been passed down through three generations of my family – no small feat. By now you should figure out that it must be pretty damn good. My grandma liked it sour, my mother likes it sweet, I want it all: sweet, sour and topped with chilli. Because why not.
Yields about 5 one litre jars
Polish Preserved Peppers
20 minPrep Time
20 minCook Time
40 minTotal Time
2 1/2 kg red and yellow bell peppers, sliced thickly
6 1/2 cups of water
1 cup oil (canola/sunflower/rapeseed)
250 g sugar (or it's healthier equivalent)
2 cups white vinegar
1 1/2 tbsp salt
Spice mix per each jar:
1 clove of garlic, hand-crushed
1 bay leaf
4 black peppercorns
1 allspice corn
1/2 chilli (optional)
Sterilise your jars using hot water.
Wash the peppers and slice them thickly.
In a pot, combine ingredients for brine and bring them to the boil.
In the meantime, add the spice mix to each jar, and arrange sliced peppers as in the above pictures. Do not pack them too tightly so that the brine can penetrate every little corner.
Make sure that your jars are warm before pouring hot brine otherwise you are risking that they may crack. If you washed them with hot water, they should still be warm. Alternatively, you can heat them up in a microwave for about 10 to 20 seconds.
Pour hot brine into your jars ensuring that the level of the brine is above all parts of the peppers.
Close the lids and turn the jars upside down. Do it carefully not to burn yourself in case there is a leakage (hot brine may leak if the jar is not properly sealed). Keep the jars upside down for a few minutes.
In the meantime, bring a big pot of water to the boil. The level of water should reach half the height of your jars. Once boiling, turn down the fire and arrange the jars in the pot. This time – lids facing up. Let it simmer for about 10 minutes.
Carefully, remove the jars from the pot and slowly turn upside down, checking for any leakages. Leave it on a counter upside down and let it cool.
Peppers are ready for consumption the next day. They can be stored in a cool, dark place for about six to 12 months.
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