We’ve already had several great recipes on the blog, including Stuffed Peppers, Ratatouille, and Muhammara (the craziest roasted red pepper dip you’ve ever dipped). With today’s Moldovan Preserved Peppers you can jar your peppers and enjoy them all year round.
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| 6 servings |
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We’ve already had several great recipes on the blog, including Stuffed Peppers, Ratatouille, and Muhammara (the craziest roasted red pepper dip you’ve ever dipped). With today’s Moldovan Preserved Peppers you can jar your peppers and enjoy them all year round.
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Ingredients
- 1/2 cup olive oil
- 4 small onions , sliced
- 3 bay leaves
- 2 tsp honey -OR-
- 2 tsp sugar
- 1 tsp black peppercorns
- 1/2 cup white vinegar
- 5 cloves garlic , quartered
- 4 red bell peppers , cut into large pieces
- 1 orange bell pepper , cut into large pieces
- 1 yellow bell pepper , cut into large pieces
- 1 handful celery leaves , torn
- salt , as needed
Servings: servings
Units:
Instructions
- Slice onions in half moons and add to a large pot with the olive oil.
- Cook until soft and slightly browning (about 15 minutes).
- Add the bay leaves, a golden honey (or sugar), peppercorns, and vinegar. Bring to a simmer.
- Add the garlic, bell peppers, and salt (to taste).
- Simmer for about an hour, stirring 2-3 times.
- Remove from heat and stir in the celery leaves.
- Place in sterile jars.