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🍽️ Homemade Pickled Peppers

98 kcal · 30 min · 4 servings

Ingredients

• 1 kg bell peppers (5 bell peppers)
• 125 ml white wine vinegar
• 1 heaped tsp salt
• 5 garlic cloves
• 2 bay leaves
• 1 tbsp peppercorns
• 350 ml olive oil

Instructions

1. 1. Wash the pepper pods thoroughly.
2. 2. Cut the pods in half lengthwise.
3. 3. Remove the seeds and all white inner membranes.
4. 4. Place the pods skin-side up on a baking sheet.
5. 5. Preheat the oven to 250 degrees (convection: 220 degrees; gas: highest setting).
6. 6. Bake the peppers for about 10 minutes, until the skin turns black and blisters.
7. 7. Take the pods out of the oven.
8. 8. Cover them with a damp cloth and let them cool briefly.
9. 9. Peel the browned skin off the pods.
10. 10. Cut the peeled pods in half.
11. 11. Mix vinegar with 250 milliliters of water and salt in a pot.
12. 12. Bring the liquid to a boil.
13. 13. Cook the peppers in batches for 30 seconds each in the boiling liquid (blanching = briefly cooking in boiling water).
14. 14. Lift out the peppers and let them drain.
15. 15. Peel the garlic.
16. 16. Blanch the garlic briefly in the boiling liquid.
17. 17. Let the garlic drain as well.
18. 18. Fill the prepared jars with the peppers, garlic, and herbs.
19. 19. Pour oil over everything until it is completely covered.
20. 20. Seal the jars tightly.
21. 21. Let the pickled peppers infuse for at least two to three days.

Nutrition per serving

• kcal: 98
• Protein: 1 g · Fett/Fat: 9 g · Carbs: 3 g