Pepper Salad with Garlic
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
10
Description
Peppers can be sweet, spicy, fresh, or dried. But the main type for preservation is the ground pepper, slightly elongated, glossy, and fragrant, which floods the shelves at the very beginning of autumn and disappears by October. This is the moment to catch it and seal it in a jar along with the most basic seasonings like garlic and rosemary. With these, the red sweet pods will blossom and exude their aroma, and you, pulling out another jar of pepper salad from the fridge in winter, can prepare breakfast in five minutes (by adding the preserved peppers to an omelet), serve pasta in a non-traditional way (by blending the peppers with olive oil and herbs), and, of course, decorate a platter of cold cuts with this vibrant garnish.
Ingredients
- Sweet Pepper - 4 lbs
- Water - 17 fl oz
- Sugar - 3.5 oz
- Champagne Vinegar - 3 fl oz
- Salt - 1 tablespoon
- Garlic - 2 cloves
- Olive Oil - 7 fl oz
- Rosemary - 4 sprigs
Step by Step guide
Step 1
Arrange the peppers on a baking sheet lined with parchment paper.
Step 2
Place in a preheated oven at 446°F for 30 minutes, turning the peppers occasionally.
Step 3
In a small saucepan, combine water, sugar, vinegar, and salt. Add the halved garlic cloves. Bring to a boil and then remove from heat.
Step 4
Add olive oil to the spiced water and mix well.
Step 5
Place the baked peppers in sterilized jars along with rosemary leaves. Pour in hot marinade.
Step 6
Seal the jars with sterilized lids, turn them upside down, and let them cool at room temperature. Store in a dark, cool place.
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