Straight from Grandma’s pantry to your modern kitchen, these Oriental-style pickled peppers are packed with bold flavor and easy prep. With a blend of white wine vinegar, aromatic cloves, and bay leaves, this is not your average pickle jar. It’s a month-long wait that delivers a full year of flavor.
Ingredients:
- 2.2 pounds (1 kg) of peppers
- 4 1/4 cups (1 liter) white wine vinegar
- 4–5 whole cloves
- 1 teaspoon whole peppercorns
- 3–4 garlic cloves
- 2–3 bay leaves
- Salt, to taste
Instructions:
- In a saucepan, combine the vinegar with cloves, peppercorns, bay leaves, and salt. Bring to a boil.
- Clean and slice the peppers into strips.
- Once the vinegar mixture boils, add the sliced peppers and cook for 5 minutes.
- Remove the peppers, drain them well, and pack into two sterilized 16-ounce (0.5 L) glass jars.
- Pour the hot vinegar mixture over the peppers, ensuring they are fully submerged.
- Seal the jars tightly, flip them upside down, and let cool completely.
- Store in a cool, dry place. The pickled peppers will be ready to eat after one month and can be stored unopened for up to one year. Once opened, consume within 3 to 4 weeks.
