Pickled Red Bell Peppers
No cooking required… I know this is a magical sentence in Summer. So even if it was a shoe, it would be fantastic, if no cooking is required, when it’s hot! Isn’t it?
I love red bell peppers!
And I’ve always loved pickled red peppers, but lately I’ve been frustrated by store-bought varieties because they have too vinegar and their taste overwhelms the other flavors.
So, why don’t make them at home?
Surely it’s better if you have a spiralazer, but if you don’t, don’t be discouraged!
In this recipe you should use garlic. My husband is allergic so I used a shallot.
→ If you want to convert grams in cups, HERE you can do
Pickled Red Bell PeppersPrint Recipe
- 250 g bell peppers, any color (I used red one)
- 60 ml white vinegar (I used apple vinegar)
- 500 ml water
- 1 tsp salt
- 2 tsp. sugar
- 1 garlic clove
- pepper (if you like)
In a saucepan, over medium heat, combine the vinegar, water, sugar and salt. Bring to a boil to make sure the salt and sugar dissolve. Set aside to cool.
Rinse, dry and slice the peppers with a spiralizer, avoiding the seeds.
Put a bit of smashed garlic and the sliced peppers and some mint in the bottom of a clean jar. Really pack them in there leaving a room at the top so they can be covered completely by the vinegar mix.
Pour over the jarred peppers. Top with canning lid and ring. When they are cold put into the fridge!
They need a day or so before you start eating them.