{"id":163,"date":"2021-08-17T19:30:00","date_gmt":"2021-08-17T19:30:00","guid":{"rendered":"http:\/\/rollingdownmygarden.com\/?p=163"},"modified":"2022-06-16T19:45:27","modified_gmt":"2022-06-16T19:45:27","slug":"pickling-season-pickled-baked-peppers","status":"publish","type":"post","link":"https:\/\/rollingdownmygarden.com\/?p=163","title":{"rendered":"Pickling season: pickled baked peppers"},"content":{"rendered":"

 Pickling madness in my kitchen continued with baked peppers. I bought a small number of peppers and eggplants. I was planning to make ajvar<\/a>, 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. <\/p>\n

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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.<\/p>\n

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Peppers were previously baked 20 minutes at 200\u00b0C (392\u00b0F) and left to cool down for 24h.<\/div>\n
After they cooled down, I’ve peeled the skin off the peppers and removed the seeds. There was no need to completely peel them since the peppers won’t be cooked, I’ve just taken down the easily peeled pieces of skin.<\/div>\n
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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.<\/p><\/div>\n

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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.<\/p><\/div>\n

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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. <\/p><\/div>\n

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Pickling liquid:<\/div>\n
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