Marinated Red Peppers Recipe
Form my numerous red pepper recipes : marinated red peppers, my most favorite appetizer. Both my mom and grandma would make these marinated red peppers every single year, in late summer or early fall. They’d can and save these for wintertime. I remember, I could barely wait for these to be opened. And as the season got slightly colder, I’d ask my mom to open a jar of marinated red peppers. I loved these with fried or mashed potatoes. The two together, tasted so-so good, so special.
Until now, when I make marinated red peppers, I’d fry some potatoes , have these on the side, eat and be happy. Unfortunately, none of my children eats marinated red peppers or any other pepper dish, so I’d usually make a small batch, just for myself, and won’t bother about canning, however, I made sure to give details about canning, in my YouTube tutorial, so pay attention to that if you are planning to can these.
I’d still suggest to place these in glass or plastic containers and store in fridge or freezer.
I made a quick recipe for a good amount, but you can always add more, it’s pretty simple and you’ll figure out when you watch the YouTube tutorial.
Hope you guys try these delicious marinated red peppers and enjoy it!
4-5 lbs fresh red bell peppers, washed, seeds and stems removed
1 stock of celery, try to choose the one with more green leaves
1 bunch fresh parsley
10-15 garlic cloves
1 tsp black pepper seeds
Salt to taste
1 ½ cups vinegar ( I use apple cider , but distilled white will work just as good)
1 ½ cups vegetable oil (I used grapeseed oil)
⅔ cup water
Salt to taste
A few bay leaves, 1 tsp black pepper seeds
You may need to add extra of all the ingredients if the brine simmers and reduces too much
Cut the peppers into four or two pieces, set aside
Make the stuffing
Coarsely chop the parsley, celery, garlic and place in a large bowl
Add salt ,black pepper seeds, a few bay leaves and set aside
Make the brine
Simply combine all the ingredients in a medium pot and bring to a boil
Time to blanch the peppers
Carefully place the sliced peppers into boiling brine and cook 2-3 minutes on each side
You can use glass jar or container for arranging and storing, refer to YouTube tutorial for all options
Place some of the stuffing mixture on the bottom of your jar/ container
Add a layer of blanched pepper and add more of the stuffing , continue until everything’s used
Lastly pour the hot brine over the peppers, cover the lid and allow to cool to room temperature
Place in the fridge for 3-5 days to marinate and enjoy!