Pickled Peppers with Capers

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	14 hrs 2 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

g 1,000 bell pepper (s), red and yellow
1 liter vinegar (white wine vinegar)
50 g capers, pickled in vinear or salt
300 ml olive oil

Instructions

Cut the peppers into quarters or sixths, depending on their size, and cut out the septum.
Bring the vinegar to the boil in a medium pan. Cook the peppers in 2 portions for 4-5 minutes. Pour off and pat dry on a clean cloth. Let cool down completely.
Rinse the capers briefly under hot water and pat dry as well.
Layer the paprika and capers in layers in a large mason jar and drizzle with a little oil over and over again. At the end, add enough oil to cover the peppers well. Seal the jar and place in a cool, dark place, not in the refrigerator.
Let stand for at least 2 weeks before use. Check the oil at first and, if necessary, add a little more. The peppers keep for about 6 months.
Tip: To serve, sprinkle the peppers with some finely chopped garlic and basil or oregano. It is best to write this on the name tag of the glass.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.