Marinated Roasted Peppers

Besides cucumbers (krokodylki, cornichons and mustard pickles), this year I also decided to put up some peppers in jars. I like them sometimes as a side with meat, or just like that, with a piece of good bread.

I tried making a version without roasting the peppers and one with roasting, and I definitely prefer the roasted one. It has a wonderful aroma and is tender and soft. The unroasted peppers, on the other hand, are crunchy. You decide which you like better.

marinated peppers

Directions:

Wash the peppers, cut them into eight pieces and remove the seed cores. Arrange them on a baking sheet and put them in the oven under the broiler. Roast until the skin turns black, then put the peppers in a bag, close it and set aside to cool.

Meanwhile, prepare the brine.

Bring the water to a boil with the vinegar, sugar and salt. Cook until the sugar is completely dissolved.

Pack the peppers tightly into sterilized jars and pour the brine over them so that it covers the peppers. Into each jar put 2-3 peppercorns and 2-3 allspice berries, a small bay leaf and a garlic clove. Optionally, you can add a piece of horseradish root and a small dill head. Pour a tablespoon of oil on top of each jar and close the jars. Pasteurize in a pot or in the oven for about 20 minutes, tighten the lids and set the jars aside.

Enjoy!