English

Pickled Red Bell Peppers

Pickled Red Bell Peppers - Cardamomo & co

Read this post in Italian 

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.

 
Peperoni sott'aceto- Cardamomo & co

Peperoni sott’aceto- Cardamomo & co

→ If you want to convert grams in cups, HERE you can do

 

 

Pickled Red Bell Peppers

Print Recipe

Ingredients

  • 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)
  • mint

Instructions

1

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.

2

Rinse, dry and slice the peppers with a spiralizer, avoiding the seeds.

3

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.

4

Pour over the jarred peppers. Top with canning lid and ring. When they are cold put into the fridge!

Notes

They need a day or so before you start eating them.

Follow me

 

 

 

or on Instagram

 

No votes yet.
Please wait...

You Might Also Like

No Comments

Leave a Reply