Pickled peppers

    45 min

    Marinated peppers are made in a lot of kitchens in Poland during the late summer! They are a true favourite that can be enjoyed during the winter months. This recipe also uses onion, allspice, mustard seeds and bay leaves for extra flavour. You will need 6 sterilised glass jars and lids.

    18 people made this

    Makes: 6 jars

    • 8 large red and yellow bell peppers
    • 1 large onion, sliced
    • 6 tablespoons olive oil
    • For the brine
    • 2L water
    • 300ml distilled vinegar
    • 150g caster sugar
    • 50g salt
    • 1 1/2 tablespoons allspice berries
    • 1 tablespoon black peppercorns
    • 4 teaspoons mustard seeds
    • 12 bay leaves

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Wash peppers, remove seeds and membrane; cut into thick strips.
    2. In a pan, combine all ingredients for the brine; bring to the boil and add sliced onion. Set aside to cool.
    3. Remove onion from brine with a slotted spoon and transfer into the jars. Add equal amounts of allspice berries, peppercorns, mustard seeds and bay leaves.
    4. Add sliced peppers, then cover with cooled brine. Add a tablespoon of olive oil on top.
    5. Tightly screw on the lids and place the jars in a large pan lined with a tea towel. Add water to just below the jar lids. Bring to the boil and boil for 15 minutes. Remove from the heat, then remove jars from the pan and allow to cool overnight at room temperature.
    6. Store in a cool and dark place, then once opened store in the fridge.

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