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Pickled Peppers
A classic of Hungarian cuisine, pickled peppers are a great accompaniment for meat dishes or salads.
📷 Safa.daneshvar — CC BY-SA 4.0 (Wikimedia Commons)
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⏱️ 15 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 4 red bell peppers
- 1 liter of white wine vinegar
- 100 grams of sugar
- 50 grams of salt
- 50 grams of red pepper flakes
- 30 grams of bay leaves
- 20 grams of fennel seeds
- 20 grams of anise seeds
- 10 grams of black pepper
Method
- Prepare the bell peppers by cutting them in half along the length and removing the seeds and skin.
- In a pot, mix the vinegar, sugar, salt, red pepper flakes, bay leaves, fennel seeds, anise seeds, and black pepper.
- Bring to a boil for 5 minutes and then let it cool down.
- Place the bell peppers in the vinegar solution and let them soak for 12 hours.
- Remove the peppers and serve with your preferred dishes.
The story
Pickled peppers are a traditional dish with roots in Hungarian cuisine, where they have been prepared for centuries as a winter preservative.
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