← All recipes
Middle Eastern · Preserve / ferment
Pickled Peppers with Garlic and Chilli
Whole peppers slit and packed in a hot salty vinegar brine with garlic and a chilli. After a few weeks they are tangy and crisp, a good partner for grilled meat and rice.
- YieldServes 8 · One large jar, about 1.2 litres
- Hands-on25 min
- Total21 d
- Difficulty
Ingredients
Pickle
- 500 ggreen capsicum, or red, whole, stems left on
- 80 grock salt
- 500 mlwater
- 500 mlwhite vinegar
- 2 clovesgarlic, halved
- 1hot chilli, washed, stem trimmed
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.