So rain has been pouring twice this week and all my plans have changed quickly. But I went into the mud garden and because a little earlier, while my mother was rummaging through her notebook for the recipe for our homemade vinegar, she read the one written as the "the Salad for the 10 kg" 😊 (on the phone ) … I did pick some peppers, not 10 kg but still enough.
These marinated roasted (or grilled) peppers are well known to our generation, and in the last 2-3 years they even jumped on the Internet pages as the "pickle 100 peppers". For me, this is not a pickle: 😊: this is how we prepare roasted peppers for salad in the summer.
And this with the number of peppers is quite relative. In our village, the land is "red", as they say, and you need abundant watering to make a good vegetable harvest. In recent years, this is possible, but when there was a familiar to many people water regime. And pouring water from their tap was sacrilege. Well, it is now. That is why the price of home-grown peppers is similar to those on the market. But according to my mother, 10 kilograms of peppers are always 10 kilograms - whether the current ones, bigger than a palm, or the small ones which did not manage to turn red by the end of the summer.
I'm going back to the rain again, but because of the mud there was no one to weigh exactly 10 kg, so my salad turned into a 6 kg salad: That is why I practically give the recipe for 1 kg of peppers / peppers, and if you decide to make your own - consider in proportion to your number of peppers.
But keep in mind that from 1 kg. usually comes out 1 jar of roasted peppers.
Marinated roasted peppers
Per 1 kg of raw fleshy red peppers / peppers:
- 1 medium carrot
- 7-8 cloves of garlic
- 10 g of salt
- 15 g of sugar
- 35 ml of oil
- 20 ml of vinegar
the parsley is…. on the eye 😊 here it is obviously more torn from my heart <3
- The peppers are cleaned and roasted (and stored in a large container with a lid to stew, or in a large plastic bag) and peeled from the scales. Everyone knows that stewed peppers peel easily from the peels.
- In a deep bowl (pan or saucepan) put the peeled peppers, peeled garlic cloves, salt and sugar, sliced peeled carrots, oil and vinegar and finely chopped parsley.
- Stir gently so as not to tear the peppers and cover the dish with a lid (or fresh foil) and store in the refrigerator for 1 hour. During this time, stir 2-3 times.
- Arrange in jars, placing carrots and garlic between the peppers.
- The jars are filled to the brim with peppers and topped up with the rest of the marinade.
- Close with caps (seal) and sterilize 10 minutes after the water is boiling. (Here my mother had 1 aspirin on each jar, but I think it was superfluous, so skip this one.
- Don’t forget when you take the jars out of the water to turn them upside down with the lids facing the table to cool for 1 hour. Now they are ready to be placed on the pantry shelves and stored for months.
If your tribe doesn’t consume them with the speed of the light 😊
By all means your vegan friends will be deliciously happy to join a table where the Salad of the 100 is served 😊
Provided with JOY