Pickle paprika: 3 delicious recipes to imitate

Pickle paprika: 3 delicious recipes to imitate

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Raw peppers are really delicious. Pickled, they taste even better. Convince yourself and try one of these recipes.

Bell peppers can be pickled in different ways. Bell peppers are a real all-round talent. After all, you can not only enjoy the pod raw, but also grilled, fried or pickled.

The good thing: the last preparation variant not only makes the delicious vegetables durable, it even creates delicious dishes for which you sometimes do not have to serve anything. Of course, pickled peppers are also ideal as a side dish for grilling or as an antipasti starter.

The fact is that pickled peppers are one thing above all: super delicious.

Recipe No. 1 - sweet and sour bell peppers

Pickling sweet and sour peppers is a true classic. You don't need a lot of ingredients for that.


  • 4 kg of peppers
  • 4 l of boiling water
  • 2 cups of white wine vinegar
  • 15 cloves of garlic
  • 25 whole peppercorns
  • 5 bay leaves
  • 6 tablespoons of salt
  • some dill at will


❶ First, dissolve the salt in the boiling water. Then take the pot off the stove and immediately add the two cups of vinegar to the water.

❷ In the meantime, wash and core the peppers, cut them into somewhat thicker strips and then divide them into five mason jars with a capacity of one liter each. In addition there are five peppercorns, three halved cloves of garlic, a bay leaf and a little dill as you like.

❸ Next you can pour the water containing salt and vinegar into the glasses. You should make sure that about half a centimeter of space is left to the edge. Then close the jars well and place them in a water bath for a total of two hours.

❹ Once the glasses have cooled well, you can keep them in a cool place, such as in the basement. The pickled peppers should then be left there for at least two weeks before you consume them.

Recipe No. 2 - Put the peppers in for immediate consumption

If you want to put the peppers in, but do not want to store them, but want to eat them immediately, the following recipe is available for you.


  • 3 red peppers
  • 2 tbsp sherry vinegar
  • 300 ml of olive oil
  • 5 cloves of garlic
  • Salt and pepper to taste


❶ First wash, remove the seeds and cut into large strips. Then skin (instructions for this can be found here).

❷ Then cut the garlic into slices and mix with the sherry vinegar and olive oil.

❸ Now place the peppers in a small baking dish and pour the oil mixture over them. Then season the whole thing with salt and pepper and let it steep for about half an hour. Afterwards it says: Bon appetit!

Recipe No. 3 - Put the pepper and zucchini salad

You can also pickle peppers along with other vegetables. A very tasty variant is, for example, pickled pepper and zucchini salad.


  • 10 red peppers
  • 2.5 kilograms of zucchini
  • 10 carrots
  • 10 onions

For the infusion / brew:

  • 1 liter of canned tomatoes
  • 80 grams of sugar
  • 200 ml of olive oil
  • 2 tablespoons of seven-herb vinegar
  • 2 tablespoons of salt
  • 1 red hot pepper
  • 1 bunch of parsley
  • some olive oil to fry


❶ First wash the zucchini and cut into thin slices. Then peel the carrots and cut them into slices. Cut the peppers into strips and the onions into fine rings.

❷ Then briefly fry everything alternately in a large pan with a little olive oil. You have to make sure that the vegetables are neither too dark nor too soft.

❸ For the infusion / brew, chop the parsley and hot peppers very finely and then put them in a saucepan with the other ingredients and bring to a boil. Then add the steamed vegetables and let everything simmer for about ten minutes at the lowest setting.

❹ Afterwards, all you have to do is fill the finished salad into clean, hot mason jars and close them immediately.