PICKLED PEPPERS – BY MASCHI’S DELISHKES KOSHER COOKING CLASS

This recipe for pickled peppers from the kosher cooking course of Maschi Mermelstein-Stössel has had such good feedback from all of our participants that we do not want to keep it from you! It fits perfectly as an accompaniment for meat or fish dishes, but also for barbecuing on a warm summer evening.

Koscher cooking classes in Vienna

If you want to learn more about our Koscher cooking classes, you can read the last blog article here and book a ticket to one of the dates.

Maschis Deliskes Kosher Cooking Class – Kosher Cooking Course Vienna

Pickled Peppers by Maschis Deliskes Koscher Cooking Class - Koscher Kochkurs Wien - Koscher Kochen Wien

Preparation – Pickled peppers

Ingredients

  • 5 large red paprika or red and yellow mixed
  • For the marinade
  • 2 tbsp apple vinegar
  • 2 tablespoons mild white wine vinegar
  • Salt and sugar to taste
  • 2 cloves of garlic
  • Some chiliflocks
  • 3 tablespoons olive oil

Directions

  1. Rinse large, fresh paprika quickly under cold water and dry well.
  2. Turn the grill on in the oven.
  3. Cover the grill grate with aluminum foil and fold the edges of the foil slightly upwards so that the leaking juice does remain on the foil.
  4. Place the peppers on the griddle next to each other, and do not leave the oven out of your eyes, as the paprikas get burnt easily.
  5. Turn the peppers clockwise every 3-5 minutes, until the skin gets bubbles and looks quite burnt. Attention! It can get very hot.
  6. Remove the peppers from the oven, fold the aluminum foil immediately over the peppers, close well, and let cool for 1/2 hour.
  7. Then the core can be easily removed and the skin can be easily peeled off. It is best to work over a dish on which a sieve has been placed. Thus, no juice is lost and the seeds and skin remain in the sieve. The pods are cut into wide strips.
  8. Each piece of paprika is salted well so that the natural sweet taste is slightly attenuated. Add garlic flakes and chili and put into a baking form.
  9. Make a light marinade from vinegar, the juice of the peppers, olive oil, sugar and some water. Heat this marinade in the microwave briefly and immediately pour over the peppers.
  10. The marinated peppers should rest a night in the refrigerator before serving them to crispy challah or baguette. Well-chilled, these marinated peppers remain fresh for several days.

Maschis Deliskes Kosher Cooking Class – Kosher Cooking Course Vienna

Pickled Peppers by Maschis Deliskes Koscher Cooking Class - Koscher Kochkurs Wien - Koscher Kochen Wien

Here is the recipe for the pickled peppers once again for printing or saving:

Rezept drucken
PICKLED PEPPERS
Cold starter or side dish for meat or fish, but also for barbecuing on a warm summer evening.
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 12 hours
Servings
persons
Ingredients
  • 5 large red paprika or red and yellow mixed
For the marinade
  • 2 tbsp apple vinegar
  • 2 tablespoons mild white wine vinegar
  • Salt and sugar to taste
  • 2 cloves of garlic
  • chili flakes to taste
  • 3 tablespoons olive oil
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 12 hours
Servings
persons
Ingredients
  • 5 large red paprika or red and yellow mixed
For the marinade
  • 2 tbsp apple vinegar
  • 2 tablespoons mild white wine vinegar
  • Salt and sugar to taste
  • 2 cloves of garlic
  • chili flakes to taste
  • 3 tablespoons olive oil
Instructions
  1. Rinse large, fresh paprika quickly under cold water and dry well.
  2. Turn the grill on in the oven.
  3. Cover the grill grate with aluminum foil and fold the edges of the foil slightly upwards so that the leaking juice does remain on the foil.
  4. Place the peppers on the griddle next to each other, and do not leave the oven out of your eyes, as the paprikas get burnt easily.
  5. Turn the peppers clockwise every 3-5 minutes, until the skin gets bubbles and looks quite burnt. Attention! It can get very hot.
  6. Remove the peppers from the oven, fold the aluminum foil immediately over the peppers, close well, and let cool for 1/2 hour.
  7. Then the core can be easily removed and the skin can be easily peeled off. It is best to work over a dish on which a sieve has been placed. Thus, no juice is lost and the seeds and skin remain in the sieve. The pods are cut into wide strips.
  8. Each piece of paprika is salted well so that the natural sweet taste is slightly attenuated. Add garlic flakes and chili and put into a baking form.
  9. Make a light marinade from vinegar, the juice of the peppers, olive oil, sugar and some water. Heat this marinade in the microwave briefly and immediately pour over the peppers.
  10. The marinated peppers should rest a night in the refrigerator before serving them to crispy challah or baguette. Well-chilled, these marinated peppers remain fresh for several days.
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