Pickled Peppers
Hello Dear Friends,
Complementing our table, especially the companion of meat dishes, Pickled Peppers is one of my favorite recipes. In our house, hot peppers (except red pepper flakes) are hardly eaten. For this reason, I usually prefer sweet peppers when making pickles.
Making pickled peppers is so easy that it takes a maximum of 10 minutes after you prepare the pickle juice according to its measurements. So, as a matter of fact, you will both enjoy making homemade and additive-free pickles, and you will have another taste that is completely suitable for your taste :)
While pickling, you can pierce the peppers with a knife after washing them, or if the peppers are too long and the jar is small, you can break them in half as I did.
I used a 500 kg glass jar for 1 g of pepper. Since I like the look of the long stems, instead of cutting the stems, I cut the peppers into two parts by hand. In order to stack it better, I turned the jar on its side and placed it as tight as possible.
Your pickled pepper will start to turn yellow 3-4 days after you prepare it. It will be fully mature and ready to eat in 10-12 days.
If you want to prepare 1 kilo of pepper, you can use a 2 kilo jar, the brine water in the measurements I gave will come right.
Tips for making pickles You can find it in my post here.
Love…
Ingredients for Pickled Peppers Recipe
- 500 g green pepper (can be pointed or bristle pepper)
- 1 liter of boiled hot water (drinking water)
- half a glass of grape vinegar
- 3 tablespoons of pickling salt (coarse salt)
- juice of half a lemon (optional)
- 1 teaspoon of granulated sugar
- dill or parsley
- 1 tablespoon of chickpeas
- 1 head of garlic
- 1 pound glass jar
How to Make Pickled Peppers Recipe?
- Take 1 liter of hot water in a suitable size measuring cup or mixing bowl.
- Add vinegar, lemon juice, salt and sugar and mix until the salt dissolves.
- Once the salt has melted, set it aside to cool.
- Throw some chickpeas at the bottom of the jar.
- Place the green peppers that you washed and cut in half or pierced with a knife and all the garlic you have extracted into the jar.
- Add the pickle juice, shake it slightly so that there is no air between the peppers, put dill or parsley leaves on it and press it.
- Close the lid of the jar tightly, store it in a place out of the sun and taste it after 10 days. Serve your ripened pickles.
I made half a kilo of hot Pistachio rosemary, it turned out amazingly good. It was finished when I first opened it and read it to the table. I'll have to do it again and wait. Thank you so much. In full size.
Ms. Nilay, is there a date on every page in your recipes, but I couldn't see it?
Hello, at the bottom of the page, a little above the comments, the date of each recipe is written. Yours sincerely
Hello, I'm a little confused with the dimensions you gave. Before I start, I have a small question. Does 1 liter of water, half a kg of pepper and all the other ingredients fit in a 1kg glass jar? Thanks in advance :)
Hello, I always prepare water in standard size. If it is too much, you can fill 1 more jar by filling the leftovers in a smaller jar. Yours sincerely
Mrb, we want to make the Buber Pickle recipe in a plastic jar, can we get the same result?
No problem, you can. Yours sincerely
Hello, I had the opportunity to try your ezogelin soup yesterday. It was appreciated a lot, thank you very much. Stay safe….
Hello there
Can I make sauerkraut with the measurements you gave? Do you have a sauerkraut recipe?
Wishing you continued success in your work.