Refrigerator pickled bell peppers with garlic

Tip: tap a step to mark it as done.

1. Remove the stems and seeds from the bell peppers and cut them into wide strips. Finely chop the garlic, lightly crushing it with the flat side of a knife first if desired. Finely chop the fresh dill or parsley as well.

2. Sterilize the glass jars and lids. To make the marinade, combine the 9% acidity apple cider vinegar and sunflower oil in a pot. Add the sugar, salt, and bay leaf and bring to a boil.

3. Add the peppers to the boiling marinade in batches and cook for 3–4 minutes. Transfer them to the prepared jars, alternating layers of peppers with garlic and herbs (dill or parsley).

4. Before filling the jars, place the black peppercorns in the bottom. Remove the bay leaf from the marinade, then pour the marinade over the peppers.

5. Close the jars, let cool, and refrigerate within two hours. Eat the peppers within 4 days, or freeze them for winter storage. The U.S. National Center for Home Food Preservation (NCHFP) does not recommend packing hot vegetables into jars without further heat processing and recommends refrigerating garlic in oil for no more than 4 days; storage at room temperature poses a risk of botulism.

   Tip: Use bell peppers of different colors for an even more interesting flavor.

Tip: Choose thick-walled bell peppers so they hold their shape when simmered in the marinade. Cut them into strips of equal width so they all soften in 3–4 minutes.

This recipe was translated from the Slovak original: Paprika s cesnakom v octovom náleve na zimu