Pickling madness in my kitchen continued with baked peppers. I bought a small number of peppers and eggplants. I was planning to make ajvar, but since I had lots more pickling to do, I gave up on the idea. Ajvar takes a long time to cook and make, so it was just not possible to make it when I had another 4 days of pickling. I’ve already baked the peppers, so I had to do something with them.
That’s why I decided to make baked pickled peppers. Another traditional pickling that my hubby loves, so I couldn’t go wrong with them.
After the peppers, I’ve peeled some garlic. Usually, one garlic would be enough, but my hubby loves to eat garlic, so I’ve pealed all the bulbs I had at home.
Filling the jars is very easy, placing the peppers and garlic cloves alternately. The peppers take little space in the jars, so 5 kilos (11 lbs) will fill 8 small (370 ml/12.5 oz) jars.
I’ve used my universal pickling liquid again, the only difference was that instead of water, I’ve used the water that peppers left out during the cooling process.
- 0,5l liter of vinegar (16.9 oz)
- 1,5 liters of water (50.7 oz)
- 3 tablespoons of sugar
- 1 tablespoon of salt
After filling the jars and covering the peppers with pickling liquid, I’ve pasteurized the jars the same way as I always do(the pasteurization process can be found here)
Baked pickled peppers are very similar to fresh pickled peppers, but with a more intense taste. Their texture is a bit softer than the fresh peppers, and that’s the reason why they are usually eaten in sandwiches and with olive oil as a side dish salad.
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