Preserved  Red Peppers

How to Make

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

– 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

– 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

Sterilize jars in a hot water canning pot.

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

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!).

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

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