My auntie is a real master in pickle-making. Interesting recipes and flavours, taste so nice in the winter when seasonal vegetables are not available. Eaten as a side dish for dinner, used in salads or as an extra in sandwiches. Yum!
AUNTIE’S BEST PICKLED PEPPER
for three small jars
900g red pepper
1 small onion
1/2 cup distilled vinegar
3 cups of water
1 tbsp salt
3 tbsp sugar
HOW TO MAKE?
1. Add the water, salt and sugar to the saucepan and bring it to a boil. Put aside to cool down.
2. Wash the peppers. You should choose crisp and fresh peppers, this way they will remain crisp even when pickled. Cut all your peppers in half and remove all the seeds. Cut them in smaller strips.
3. Peel the onion and cut it into slices.
4. On the bottom of jars (previously thoroughly washed and rinsed with boiling water), put 3 slices of onion, bay leaf, allspice and 3 grains of pepper.
5. Pack the jars with pieces of pepper, pour chilled vinegar mixture over it and add 1 tablespoon of olive oil to each jar.
6. Close the jars with lids, screwing them tightly so there is no leaks. Prepare a big pot and place a cotton cloth on the bottom. Place your jars with pepper in the pot, leaving space between the jars. Add water so it covers 3/4 of the jars’ height.
7. Bring water to a boil and let it simmer for at least 10 minutes since the water reached the boiling point. This process will preserve the jars and tighten the lids on them so we can keep the jars for few months, without the fear of them going bad.
8. Take the jars out of the pot, once more check if the lids are tightly sealed and place them upside down on a towel, until they’re completely cold. It may take quite a few hours.
All done! You can now store your pickled pepper and enjoy it during long winter months ^^