Preserved  Red Peppers

How to Make

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Sweet, sour and fragrant Russian marinated red peppers provide a bit of fiery red love to get you through the rough months of winter.

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Gather the Ingredients

– 2 litre jars – 1 KG red bell peppers cleaned, trimmed and sliced in half or quarters (depending on size) – 200 g water – 100 g vegetable oil

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Gather the Ingredients

– 100 g vinegar – 50 g sugar – 40 g kosher salt – 4 peppercorns – 4 bay leaves – 3 allspice – ½ head of garlic peeled and divided into cloves

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Sterilize jars in a hot water canning pot.

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In a large pot, combine all marinade ingredients except garlic. Bring to a boil.

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Add garlic and sliced bell peppers, and cook just until peppers soften and become pliable - this can take anywhere from two minutes to 8 minutes, depending on the size of the peppers (take care not to overcook!).

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Distribute peppers into sterilized jars, and cover with marinade, leaving ½ an inch of headspace. Cover with lid, and gently screw down the metal rim with two fingers, just until resistance is met

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Process in a hot water bath for 10 minutes. Leave closed jar on the counter for 24 hours, until the lid has popped in and sealed properly

Delicious!