Without preservatives: The easiest recipe for pickled peppers

You can eat the salad prepared this way immediately

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Illustration, Photo: Inszagram/zeljaninecarolije
Illustration, Photo: Inszagram/zeljaninecarolije
Disclaimer: The translations are mostly done through AI translator and might not be 100% accurate.

Winter is hard to imagine without peppers, but if you're already in the mood to try some of the specialties that usually await late autumn - try a recipe for peppers that you can eat the day after you make them. We found the preparation instructions on the Instagram page wishlist spells.

ingredients:

  • 4-5 kg ​​of red peppers
  • 2-3 heads of garlic
  • some parsley

Topping:

  • 3 liter of water
  • 1 cup (of coffee) oil
  • 1 cup vinegar 9%
  • 6 spoon of salt
  • 1 spoon of sugar

<strong>Preparation: </strong>

Bring the dressing to a boil, then saute the peppers in it. Just soak the peppers in water and when it boils, cook for one minute, not a little longer.

Arrange the peppers in the jar as follows: a row of peppers, garlic, parsley. Then pour the water in which the peppers were soaked to the top of the jar. There is no need to refrigerate the dressing.

You can eat these peppers right away, but of course the longer they sit, the better and tastier they are.

Bonus video: