Canned red peppers with garlic are a delicious and versatile option that brings a touch of intense and aromatic flavor to any meal. This recipe is perfect for those looking to prepare something special to accompany meats, salads, or simply to enjoy on a piece of crusty bread.

The combination of meaty peppers and the characteristic flavor of garlic, along with the slightly sweet and tangy marinade, creates a perfect balance that enhances any dish.

Plus, it’s a great way to preserve seasonal peppers to enjoy at any time of the year. The recipe is described below:

Ingredients

• 1 kg red peppers (preferably fresh and meaty)
• 5 garlic cloves, (peeled and thinly sliced)
• 300 ml white wine vinegar
• 200 ml water
• 2 tablespoons sugar
• 1 tablespoon coarse salt
• Bay leaves (2-3 units)
• Black peppercorns (to taste)
• Extra virgin olive oil

Preparation

1. Prepare the peppers: Wash the peppers well and cut into strips about 2cm wide. Remove seeds and white parts to avoid a bitter taste.
2. Blanch the peppers: In a large pot, boil water and submerge the pepper strips for 2-3 minutes. Drain and cool quickly with cold water to stop cooking.
3. Prepare the marinade: In a saucepan, combine the vinegar, water, sugar, salt, bay leaf, and peppercorns. Bring to the boil and cook over medium heat for 5 minutes.
4. Add the garlic: Add the garlic slices to the marinade and cook for an additional 1 minute.
5. Packaging: Place the pepper strips in sterilized glass jars, adding a couple of garlic slices to each jar. Pour the hot marinade over the peppers, leaving a 1cm gap at the top.
6. Seal and preserve: Coat the peppers with a little olive oil to ensure freshness and seal the jars well. Let stand for at least 48 hours before consuming.

Additional tips:

• Flavor enhancement: Add fresh aromatic herbs such as thyme or rosemary to each jar for a more Mediterranean touch.
• Texture: If you prefer a crispier result, reduce the blanching time to 1-2 minutes and don’t overcook the peppers.
• More complex marinade: You can experiment with a mixture of red wine vinegar and balsamic vinegar for a deeper flavor.
• Longer shelf life: Store the jars in a cool, dark place. Once opened, keep them in the fridge and consume them within two weeks.
• Use of quality oil: Using extra virgin olive oil will enhance the flavor and quality of the preserve.

Suggestion:

These peppers are ideal to accompany roasted meats, salads, or as an appetizer with cheese and toast. The combination with garlic gives them a powerful and delicious flavor, which intensifies with the days of rest.