Marinated Bell Peppers with Garlic

Cooking method

1. Step 1:

   

   How do you marinate bell peppers with garlic? If you can, use peppers in a mix of colors — the finished dish will look brighter and more appetizing that way. Choose meaty, juicy peppers. Get the rest of your ingredients ready too.

2. Step 2:

   

   Rinse the bell peppers under clean running water and pat them dry. Peel the garlic and give it a quick rinse.

3. Step 3:

   

   Prick each pepper all over with a fork.

4. Step 4:

   

   Pour vegetable oil into a skillet and heat it up. Fry each pepper on all sides until it develops a golden, appetizing skin. The oil will splatter, so keep a lid handy to avoid getting burned.

5. Step 5:

   

   Drop the garlic and chili pepper into a blender. Adjust the amount of hot pepper to your taste — if you like things spicier, use two or three times as much chili. To help the garlic and pepper blend into a smooth purée, I add just a splash of water (2–3 tablespoons).

6. Step 6:

   

   Add the sugar and salt to the purée, stir, and let it sit for a few minutes. Pour in the vinegar and stir again. The sugar and salt should dissolve completely. Taste the marinade — if something's missing, add it. It should come out hot, tangy, and sweet all at once.

7. Step 7:

   

   Coat each pepper all over in the marinade and pack them tightly into a food storage container.

8. Step 8:

   

   Cover with a lid and refrigerate to let them steep. You can take your first taste after just one day.

9. Step 9:

   

   You can also can these peppers for the winter. Wash the jars and lids thoroughly. Pack the peppers tightly into the jars all the way to the top, then pour in the remaining marinade. Line the bottom of a wide pot with a towel, set the jars and lids inside, and fill with water up to the halfway point of the jars. Turn on the heat and, once it comes to a boil, sterilize for about 20–30 minutes. Then seal the jars with the lids.

10. Step 10:

    

    Turn the jars upside down, cover with a blanket, and leave until completely cooled. Then move them to a cool, dark place for long-term storage (I keep mine on the bottom shelf of the fridge). This absolutely amazing marinated pepper appetizer is ready!