Pickled Red Pointed Peppers, Hungarian Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 6 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pointed peppers, red
- 1 liter water
- 1 onion (s), cut into rings
- 3 clove (s) garlic, finely diced
- 3 stalks parsley, smooth, finely chopped
- 3 tablespoon vinegar - essence
- 3 tablespoon sugar
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the peppers and core them.
- Bring the water with sugar and garlic to the boil. When it boils, add the vinegar, oil, a pinch of pepper and salt. Put the pods in the boiling water. When it comes to a boil again, let it cook for 3 minutes. To taste.
- Place a glass or porcelain bowl on a wet tea towel so that the bowl does not crack when the hot food is poured in (plastic absorbs the smell)
- Remove the pods and place in the bowl with the onions and parsley.
- Slowly pour the hot brew over the whole thing.
- Put the lid on and let it stand for at least 6 hours.
- These peppers keep in the refrigerator for 2-3 days and can be eaten as a vegetable side dish, as a salad or simply as a snack.
- Also very suitable for a barbecue evening.
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