Russian marinated red peppers

Name: Russian marinated red peppers
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 litres
Ingredients: 2 litre jars; 1 KG bell pepper; 200 g water; 100 g vegetable oil; 100 g vinegar; 50 g sugar; 40 g kosher salt; 4 peppercorns; 4 bay leaf; 3 allspice; ½ garlic

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5

2 reviews

Excellent

Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
Servings
2 litres
Course
Condiments
Cuisine
Russian

Russian marinated red peppers

Ethan Patterson

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Sweet, sour and fragrant Russian marinated red peppers provide a bit of fiery red love to get you through the rough months of winter.

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Ingredients

Servings

2 litre jars
1 KG bell pepper cleaned, trimmed and sliced in half or quarters (depending on size, red
200 g water
100 g vegetable oil
100 g vinegar
50 g sugar
40 g kosher salt
4 peppercorns
4 bay leaf
3 allspice
½ garlic peeled and divided into cloves, head

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Instructions

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Sterilize jars in a hot water canning pot.
In a large pot, combine all marinade ingredients except garlic. Bring to a boil.
Add garlic and sliced bell peppers, and cook just until peppers soften and become pliable - this can take anywhere from two minutes to 8 minutes, depending on the size of the peppers (take care not to overcook!).
Distribute peppers into sterilized jars, and cover with marinade, leaving ½ an inch of headspace. Cover with lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jar tightly - the air should be able to escape between the lid and the rim for the jar to seal properly). Process in a hot water bath for 10 minutes. Leave closed jar on the counter for 24 hours, until the lid has popped in and sealed properly (you should see a dip in the middle of the lid where the vacuum has sealed it).