Pickled bell pepper: the recipe to store them all year long

published on 4 July, 2023 at 14:59
Ingredients: 
500 g of bell pepper 
Garlic 
Mint leaves 
Dried chili pepper 
Coarse salt 
500 ml of vinegar
 
Directions: 
1. For starters wash and cut bell peppers. 
2. Then season with garlic, mint, chili pepper and coarse salt. 
3. Apply some pressure using a plate and cover with a kitchen cloth. 
4. Let rest for 24 hours. 
5. Boil vinegar and let it cool. 
6. Squeeze the bell peppers and place them into jars. 
7. Fill the jars and pour vinegar in them. 
8. Close the jars and let rest 1 week before serving. 
 
Credit: TizianaManiInPasta
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