QUICK AND TANGY MARINATED SWEET PEPPERS
I bought very nice peppers a couple of days ago, and made this marinade in order to preserve them for days, for many uses! There are several recipes for marinated or pickled peppers on Zaar, but the marinades are different. This recipe contains no oil. It's easy to make and will last for a long time, covered, in the fridge, due to the high acid content. Serve this with salads, toast, meats or on an antipasto platter. It is pleasantly tangy: please adjust the sugar to your taste, but don't leave it out as the marinade will be too acidic without it. Experienced canners can easily bottle this -- I was a little too lazy to do that! (Number of servings is a wild guess: it all depends how you use this!)
Provided by Zurie
Categories < 60 Mins
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 deg F/ 190 deg Celsius.
- Place the peppers snugly together in an oven dish. When oven reaches the correct heat, put the peppers in the oven.
- In the meantime, mix the vinegar, sugar, water and salt in a small pot.
- Peel and chop the ginger and garlic and add to the pot, also the coarse black pepper and chilli/hot pepper flakes. (You can use fresh hot chillis as well, but remove the seeds first and then chop finely).
- The potato peeler should have yielded thin blobs of lemon zest without the white pith. Add that to the pot as well.
- Stir, bring to the boil, and turn off the heat.
- In the meantime, the peppers in the oven should char and blister lightly on the outside. Turn them with a long-handled fork. When blistered all over, take out and cover with a thick kitchen cloth until cool enough to handle.
- They will be very soft and cooked, but that also makes them easier to digest!
- Peel off the thin outer skins, remove the seeds, stem end and ribs, and cut into rough strips. I layered the strips from green to red in a glass bowl which also has a plastic lid for storage.
- Carefully pour over the marinade (actually just like pickling liquid). Push some of the lemon zest into the pepper mixture, otherwise they all stay on top.
- Cool, cover, refrigerate, and start using the next day.
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Zakkary Lowe
[email protected]These peppers are the perfect side dish for any grilled meat. They're also great for salads and sandwiches.
Tyrique Matthys
[email protected]I've made these peppers several times now and they're always a hit. They're so easy to make and they taste amazing.
Terry Domingo
[email protected]I'm not a big fan of bell peppers, but these marinated peppers were actually really good. I'll definitely be making them again.
Lady J
[email protected]These peppers are a great way to use up leftover peppers.
Omar Gallego
[email protected]I love the tangy flavor of these peppers. They're perfect for a summer BBQ.
Nadeem Sandu
[email protected]These peppers were so easy to make and they turned out so tasty! I will definitely be making them again.
Talha Safa
[email protected]I made these peppers for a potluck and they were gone in no time! Everyone loved them.
Zoot774
[email protected]These peppers were delicious! I loved the combination of sweet and sour. I will definitely be making these again soon.
Ch Faisaljatt
[email protected]I found the recipe to be a bit confusing.
Sapana Thapa
[email protected]These peppers were a bit too tangy for my taste.
Rana Sabar
[email protected]I love these peppers! They're so easy to make and they're always a hit at parties.
itz tiger
[email protected]These peppers were a great addition to my salad. They added a nice tangy flavor.
Séphora RVT
[email protected]I followed the recipe exactly and the peppers turned out perfectly. They were so delicious and tangy. I will definitely be making these again!
SpamGamer
[email protected]These peppers were so good! I love the tangy marinade. I will definitely be making these again.
Arlecxis Perez
[email protected]I made these peppers for a party and they were a hit! Everyone loved them. They're so easy to make and they're a great way to use up leftover peppers.
Prophet Joshuafire TV
[email protected]These marinated sweet peppers were a tangy and delicious treat! I loved the combination of sweet and sour, and the peppers were perfectly crisp. I will definitely be making these again!