This is for a quart jar. Read everything before doing anything, it’s a two step process.
Ingredients:
- 5-6 medium red peppers, about 30 oz or 900 g
- 75ml/5 Tbsp 9% vinegar. I use 25% vinegar and mix 2 Tbsp (30 ml) vinegar with 3 Tbsp water (45 ml).
- 40g salt
- 40g sugar
- 4 cloves garlic + 1 clove for the day after
- 40g fresh chopped parsley + 10g for the day after
- 40ml hot oil
Instructions:
- Mix well the vinegar, salt and sugar until it dissolves. Slightly heat it if needed. If it doesn’t dissolve completely, it’s OK.
- Chop the garlic and parsley nicely and add it to the mix.
- Remove the seeds from the peppers.
- Add about 1 Tbsp of the mix in each pepper and put them in some shallow containers.
- Add some weight on top of the containers, about 10 lbs. I used two glass casseroles with slightly different sizes, put one on top of the other and some 10 lbs weight on top of peppers.
- Leave like that (covered and under weight) for 24hrs at room temperature. The idea is to flat the peppers, hence ironed peppers
- Do not throw the liquid at the bottom of the casserole.
- After 24hrs, in a quart jar add one pepper and press it again. Add two more, make sure they are very tightly packed.
- Chop 1 clove garlic and 10g parsley, divide in 3. Add on top of the mix for every two peppers. Add about 1 Tbsp hot oil on top of those 2 peppers.
- Do the same for the remaining peppers. Pack them tight, add the remaining of the parsley and garlic in the jar and another 1 Tbsp hot oil.
- Top with the liquid that’s in the casseroles. If you have more liquid, keep it in a fridge.
- Put the jar at room temperature somewhere in a darker place and leave it for 8-10 days. Serve after, you can add the remaining liquid if the peppers are exposed dry in the jar.
