Embrace the zesty flavors of the season with our Yağlı Biber Turşusu (Oil-Based Pickled Peppers), a traditional and tangy oil-based pickled pepper recipe that embodies the rich essence of Turkish cuisine. This recipe highlights the vibrant combination of peppers and aromatic spices, creating a versatile and mouthwatering condiment that pairs perfectly with a variety of dishes. Let’s delve into the art of preserving the bold flavors of peppers in this delightful and easy-to-make pickled pepper recipe.
1-Wash and dry the peppers thoroughly. Remove the stems and slice them into rings or desired shapes.
2-In a saucepan, combine the vinegar, water, olive oil, garlic, salt, sugar, black peppercorns, mustard seeds, oregano, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally.
3-Add the sliced peppers to the boiling liquid. Let the mixture simmer for 5 minutes.
4-Remove the saucepan from the heat and let it cool to room temperature.
5-Transfer the pickled peppers and the liquid into sterilized glass jars, ensuring that the peppers are completely submerged.
6-Seal the jars tightly and store them in the refrigerator for at least 24 hours before serving.
Oil-Based Pickled Peppers is a delightful and vibrant addition to any meal, offering a burst of tangy and savory flavors that complement a variety of dishes. With its simple preparation and rich taste, this pickled pepper recipe is sure to become a staple condiment in your culinary repertoire, adding an authentic touch to your dining experience. Enjoy the bold and tangy taste of these oil-based pickled peppers that will elevate your meals to new heights.