← All recipes

🍽️ Paprika in Rosmarin-Vinegar Pickle with Bay Leaves

2090 kcal · 30 min · 4 servings

Ingredients

• 6 red bell peppers
• 6 garlic cloves (peeled)
• 8 bay leaves
• 12 tbsp peppercorns
• 2 sprigs rosemary
• 1 l olive oil (cold pressed)
• 700 ml white wine vinegar

Instructions

1. 1. Turn on the oven grill.
2. 2. Place the paprika halves cut-side up on a baking tray.
3. 3. Roast the paprika under the grill until the skin turns black and bubbles.
4. 4. Turn the paprika repeatedly so that it chars evenly.
5. 5. Let the paprika cool down.
6. 6. Cut the cooled paprika into halves again.
7. 7. Remove the stem base, the seeds, and the inner membranes.
8. 8. Peel the charred skin off the paprika pieces.
9. 9. Pour the vinegar into a large pot.
10. 10. Bring the vinegar to a boil.
11. 11. Add the prepared paprika pieces to the boiling vinegar.
12. 12. Bring the paprika to a boil again under a lid.
13. 13. Blanch the paprika for approx. 1 minute (cook briefly in boiling water).
14. 14. Remove the paprika from the vinegar.
15. 15. Let the paprika drain well.
16. 16. Place bay leaves, garlic cloves, and peppercorns into the jars.
17. 17. Finely pluck the rosemary.
18. 18. Add the finely plucked rosemary to the spices in the jars.
19. 19. Layer the paprika pieces into the jars.
20. 20. Fill the jars with oil.
21. 21. Seal the jars tightly.
22. 22. Turn the jars 1-2 times so that the ingredients mix well.
23. 23. Let the jars infuse for 2-3 days in a cool and dark place.
24. 24. Decorate the jars with a ribbon as desired before gifting.

Nutrition per serving

• kcal: 2090
• Protein: 4 g · Fett/Fat: 226 g · Carbs: 12 g