My grandmother cooks according to this recipe. Since childhood, this is a favorite pepper snack :)
- 2 kg of sweet pepper (preferably red), peeled
- 100 ml of vinegar or 220 ml of grape/wine vinegar 6%
- 1 incomplete cup of sunflower oil
- 4 tablespoons of honey
- 1/5 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 5 pcs. of cloves
- 3 peas of allspice
- 8 peas of black pepper
- 3 pcs. of bay leaf
In a pot, bring the vinegar, oil, honey, salt, and all the spices to a boil. Cook for 5 minutes over low heat.
Cut the cleaned peppers into 3-4 pieces, add them to the boiling marinade, and blanch for about 5 minutes, until the peppers soften.
Transfer the peppers to a storage container, preferably jars. At the end, pour a little bit of the marinade over the peppers. This appetizer can be stored in the refrigerator for several months.
Spicier version:
Prepare it using the same recipe, but add a few cloves of garlic. When serving, you can cut the peppers into strips – it looks even more beautiful!
In a pot, bring the vinegar, oil, honey, salt, and all the spices to a boil. Cook for 5 minutes over low heat.
Cut the cleaned peppers into 3-4 pieces, add them to the boiling marinade, and blanch for about 5 minutes, until the peppers soften.
Transfer the peppers to a storage container, preferably jars. At the end, pour a little bit of the marinade over the peppers. This appetizer can be stored in the refrigerator for several months.
Spicier version:
Prepare it using the same recipe, but add a few cloves of garlic. When serving, you can cut the peppers into strips – it looks even more beautiful!
