Mzhave Bulgaruli Tsitsaka (Red Pepper Pickle)

Makes 4 pints

2 pounds of red bell peppers
2 1/2 cups of red wine vinegar
2 1/2 cups of corn oil
2 whole large heads of garlic, peeled and minced
2 cups of minced cilantro
1 cup of parsley

Quarter the peppers and seed them. Place on a baking sheet skin side up and put under the broiler until the skins have blackened. Remove to paper bags to cool, then peel off the skins. Slice the peppers into strips.

In a saucepan, bring the vinegar and corn oil to a simmer. Add the garlic and herbs. Simmer for 5 minutes, stir in the pepper strips, and simmer 15 minutes longer, stirring occasionally. Remove the pan from the heat and cover. Let stand overnight. The following day, pour into sterilized jars. The pickle tastes best when left to sit, refrigerated, for 3 days before using. Store in the refrigerator. Keeps one month and even more.

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