VEGAN

Adyghe Peppers

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This Kuban appetizer is quite labor-intensive, and since the recipe uses very little salt, its sweet and sour flavor may not be to everyone's taste.

Ingredients

Vinegar essence - 0 qt
Orange Bell Peppers - 5 pieces
Parsley - 5 bunches
Garlic - 5 heads
Safflower Oil - 0 qt
Salt - ½ spoons

Step by Step guide

Step 1

Wash the bell pepper, remove the seeds and core, and then cut it into wedges. Finely chop the parsley and pass the peeled garlic cloves through a meat grinder (or blend them until they reach a paste-like consistency).

Step 2

Bring the mixture of vinegar, sunflower oil, and salt in a large pot to a boil. Place the pepper slices in a colander and lower it into the pot with the boiling liquid.

Step 3

Keep the peppers in boiling oil for about 5 minutes, until the inside becomes soft and easily yields to the pressure of a spoon. Layer the first batch of peppers in a one-liter jar. Then, add finely chopped parsley (just like the peppers, in a colander) to the boiling oil, allowing it to reduce. Once the oil takes on the color of the parsley and turns green, transfer the parsley to the jar on top of the peppers, and then lower the garlic into the boiling oil in the colander. Once it has reduced and released its color, remove it from the colander and layer it in the jar as another layer.

Step 4

Repeat the layers in the same order until the jar is full, then pour the mixture of oil and vinegar that everything was cooked in over the layered appetizer until it reaches the top, and seal the jar.