Grilled bell pepper pickles
Based on my grandmother’s recipe
Ingredients for 1 jar of 800 ml:
1 kg of red bell peppers
60 g vinegar
2 tablespoons of sugar
1 level tablespoon of salt
2 tablespoons of oil
2 bay leaves
10-12 black peppercorns
3-4 sprigs of flat parsley and celery
2 cloves of garlic
Multiply the ingredients on the list according to the number of jars you want.
Pour a dose of vinegar at the bottom of each jar. Then add the respective amount of sugar, salt and oil, as well as the peppercorns and bay leaves (broken into several pieces). Stir everything together.
Wash and dry the peppers. Then cut around the opening and clean them out. Grill them on all sides on a grill pan, in the barbecue or in the oven (grill function) until they get black spots here and there and slightly softened. However, the skin shouldn’t be coming off yet.
While the peppers are still hot, pile them horizontally in the jars, placing garlic cloves and parsley and celery leaves in between. Press with your fist or the back of a spoon so that you can fit as many as possible up to the neck of the jar. Do not add water.
Seal the jars with their lids and leave them aside for 24 hours upside down. The next day, put them back straight and store them in a dark and cool place. Wait at least 10 days before opening a jar of the grilled bell peppers.