Pickling Peppers In 30 Minutes
Pickled Peppers ready to eat in 30 minutes. When I learned this recipe, I wanted to share it right away. With this quick pickling technique, even a beginner in the kitchen can make and enjoy pickled peppers. It's so easy and delicious. Let's make it. I'm using one cup of grape vinegar, 3-4 of a cup oil. I used a mix of sunflower and olive oil. And added little less than half a cup of water and one and a half tablespoons of rock salt. I'm gonna give it a stir and boil. Meanwhile we can prepare the peppers. I washed them a couple of times. Make sure it is very clean. Cut the stems and cut them into three or four pieces. Think about the size you want to have when you eat. My pickling water begins to boil. So I added half of the green peppers. I'm going to cook them until it softens. Again it should be the same way how you want to eat, a bit softer but not too much. Depending on how fresh your peppers are it might take about four or five minutes or more. For red peppers, I cut the stems and take out the seeds, and going to cut into bite-sized pieces. It's been about six minutes. As you can see my peppers are yellowish and they are softened a bit. I'm draining and taking it out to another plate and I'm gonna continue to boil the second part. And we need about five-six or as many as you want cloves of garlic. After peeling down I'm just gonna cut it into roughly two pieces. Next, the red peppers go in. You can keep the small cloves are this and cut the bigger ones into two pieces. My pickling juice was getting less. So I decided to add a bit more just roughly from oil vinegar and salt and continue to cook. I also added the garlic pieces while cooking the red peppers I want them to soften a bit. And again depending on how fresh and thin are the peppers just shake them. When it is soft enough, you can add the green peppers back and mix everything simmering for one-two more minute. You want all the flavors to get into each other. Add a big handful of chopped parsley. Give this stir and our quick pickled peppers are ready. We need to can the rest. I boiled my jars and the lids. They are still hot and also the pickled peppers are hot simmering right now. And I just portion them into small jars and go to close the lids while they are still hot. It is better to do it one by one. I just forgot and put in the second one. So I poured it back and put it again to make sure it is still hot and continue to portion. With this amount, I was able to fill about three 300-millimeter jars and this is leftover to enjoy the same day. [Music] we loved it so much. I did the second time right away. This one I opened this one after 15 days. I still prefer to keep it in the fridge since it is not cold yet in Istanbul. And it was the same delicious as I did the first day.