Pickled Peppers

This is super tasty pepper pickled in lots of garlic, parsley, and olive oil – so light and incredibly useful with long shelf life. A perfect gift!

Got the recipe from a friend from Bosnia – now the recipe came to life again. 3 kilos of peppers became a jar (about 0.5 liters). You can advantageously mix different peppers, such as red or yellow pepper (see picture).

NOTE! If you are allergic to garlic, you can rule it out. In that case, use other herbs such as seasonings, chives, oregano, basil, etc.

Method:

1. Start by washing the peppers thoroughly. Then put these in a large bowl with lukewarm water and a tablespoon of bicarbonate, let it rest for a while – then rinse and dry the peppers.
2. Rinse the parsley and let it dry for a while – or use a salad sling to remove all the water. Cut off some of the stems – but not all because much of the taste is in the branch!
3. Soak the garlic cloves in lukewarm water – it makes it easier to peel them.
4. Put one or two frying pans on high heat, fry the peppers (without oil) in the frying pans until they get black spots all around – turn the peppers a few times. Transfer the peppers to an oven dish (without oil) and let it “re-cook” in the oven on the highest heat for about 10-15 minutes or until they become soft.
5. Peel the garlic – you can divide the slices or cut into smaller pieces, or leave the slices whole – it’s a matter of taste.
6. Take out the peppers and put them in a saucepan with a lid for less than 5 minutes; steam is formed in the saucepan, and in this way, it makes it easier when you peel the peppers. Peel the peppers and set aside. Please do not use water; it takes away too much of taste.
7. Place the peppers on a tray and lightly salt on one side – set aside.
8. Disinfect the jars you want to use in the oven – 120 degrees (248 Fahrenheit) heat for 10 – 15 minutes. Let it cool a bit.
9. Make a workstation with the garlic, parsley, and peppers.
10. Pour a little salt into the bottoms of the jar (1/4 of a teaspoon) – cover with garlic and parsley. Then layer with peppers. Continue until you have filled the entire /jar. Pour on olive oil, using a knife to ensure that olive oil covers everything and penetrates the glass jar.
11. Put on some plastic wrap and put on the lid. Store in a dark and cold place. It can be used after 4 – 5 weeks.

Area of ​​use:

• Shred and have it in salads of various kinds.
• Cut it into the desired shape as a decoration for different dishes.
• Use it to make muhammara.

Enjoy! 

These kinds of peppers are also gook to combine in the pickles.