Content
- Put peppers and enjoy a delicious antipasti
- Prepare pods properly
- Clean glasses for a long enjoyment
- Oil or vinegar as a broth
- Recipe of the Mediterranean kind
- Intermediate step: peppers roast and skin
- Further preparation steps
- Own variations
- Storage and durability
- Conclusion for fast readers:
The pods should be as fresh as possible for loading
Put peppers and enjoy a delicious antipasti
In the summer, fresh paprika is cheap, the quality is right at this time of the year. If you love the colorful pods, you can fill the whole carrying bag with it. At home, they are put into jars and brought back, piece by piece, on request.
Prepare pods properly
The pulp should still be firm and free of damaged areas. In the first step, peppers are thoroughly cleaned of impurities under running water and the core casings are cut out with a sharp knife. The further steps can be different and depend on the respective recipe. For example:
Clean glasses for a long enjoyment
Only clean glasses guarantee a long shelf life. It is not enough to wash them thoroughly with detergent. The glasses should be boiled for at least 15 minutes and the lids placed in hot water for five minutes.
You can buy alarm clocks or preserving jars with twist-off lids or use already used glasses. However, jam jars often exude a sweetish scent even after washing off.
Oil or vinegar as a broth
Oil and vinegar are two good natural preservatives that can easily accompany the pepper into the glass even without cooking. Both oil and vinegar should not be saved. Good quality is noticeable in the taste of the pickled peppers. The following oils are good for picking peppers:
The vinegar should be mild, so that the acid does not push too much into the foreground and covers the tender paprika domes.
Recipe of the Mediterranean kind
Sweet and sour pickled peppers are especially popular as antipasti. With this recipe, you can easily prepare the pods yourself. For two glasses you need the following ingredients:
Intermediate step: peppers roast and skin
- Wash the peppers thoroughly, remove the core and quarter the pulp. Preheat the oven to 200 degrees Celsius. Lay out the baking tray with baking paper and spread the peppercorns on the inside. Brush the pods with a little oil and push the baking sheet into the upper area of the oven. Switch on the grill function. Within about 10 to 15 minutes, the paprika skin throws small bubbles and becomes dark. Get the baking tray out and let the peppers covered with a kitchen towel cool down. Remove the chilled pieces of paprika from the skin.
Further preparation steps
- Cut the skinned pepper quarters into narrower strips. Mix lemon juice, lemon zest, salt, honey and crushed garlic. Add this marinade to the pepper strips and let it cook for 24 hours in the fridge. On the next day, place the pepper strips in a colander, drain and collect the marinade. Heat marinade and oil with thyme and bay leaf to about 80 degrees Celsius. Lay the pieces of pepper with the garlic slices in clean glasses and pour over the warm brew. All pieces of pepper should be covered. Close the glasses well and place in a cool and dry place.
Own variations
A recipe with oil or vinegar can be refined with herbs and spices. The mild taste of paprika is compatible with some flavors, so there is much scope for a custom recipe modification. Here are some possible ingredients:
Peppers may also be used with other vegetables such as zucchini or aubergines. Mushrooms and feta cheese are also good companions.
Storage and durability
Finished jars of pickled peppers are stored in a cool and dark place. The space in the fridge is usually short and is needed for other food. For many glasses, therefore, offers the cellar or a cool pantry. Even without cooking, they stay there for a few weeks.
A cracked glass with pickled peppers should be stored in the refrigerator until all the contents have been used up. All pepper pieces should always be covered by the brew.