Oily Pickled Peppers

Hello Dear Friends,

I thought I'd prepare the pickled peppers before the weather gets colder and I finish the peppers I bought :) Because I take 3-5 out of the bags to go and use them for meals. Thank goodness we cooked it today and I jarred it quickly.

The oily pickled peppers are ready to be eaten as soon as it cools down. It fills 330 jars of 4 ml. The important thing is to fill the jars with hot pickle juice and close the lid tightly.

I recommend you to try this recipe when it's time for capia peppers. If there is a chance, don't miss your time. You can find the recipe for menemenlik.

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Love…

Ingredients for Oily Pepper Pickles Recipe

• 1 kilos of capsicum
• half a kilo of green pepper
• 2 tablespoons of pickling salt
• 6-7 cloves of garlic
• 1 cup of vinegar
• 1 water glass measure of oil
• 1 water glass of water
• half mean parsley

How to Make Oily Pepper Pickles Recipe?

1. Extract the capia peppers and cut them into large cubes. Cut off the stems of the hot peppers and cut them into 2-3 parts.
2. Peel the garlic and chop finely. Take 1 pinch of parsley and chop it.
3. Add water, vinegar, oil and salt to a deep saucepan and bring to a boil.
4. Add the black pepper and mix for 1-2 turns. Add the chopped capia peppers and mix.
5. Cook on medium heat for 10-12 minutes until the peppers are soft.
6. Add the garlic and parsley and mix.
7. Divide the pickle into clean and dry jars. Press the parsley you have set aside on the top of the jar and close the lid tightly.
8. Do not move until the pickles have cooled and the lids are vacuumed. Move the vacuumed jars to a dry place out of direct sunlight. Store opened jars in the refrigerator.