Have you left some peppers at home and don't know what to do with them? Are you afraid of having to throw them away because they have withered and remained too long hidden in the last shelf of the fridge? In the kitchen, nothing is thrown away! Today I will give you an example of how you can recover a vegetable by making it extremely inviting! Let's see what are the ingredients to prepare delicious and crunchy sour peppers.
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Identity Card of the Recipe
- 54 KCal Calories per serving
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Ingrediants
For the peppers
- 300 g (2 large) of peppers
- 2 teaspoons of salt
- 250 ml of vinegar
To preserve
- just enough to cover with extra virgin olive oil
Materials Needed
- 1 sharp knife
- 1 cutting board for food
- 1 glass jar with lid
- 1 colander
- 1 colander or a laundry ladle
Preparation
- Carefully clean the peppers, then remove the seeds and internal filaments.
- With a sharp knife, cut the peppers into slices of any size (the advice is to obtain many rectangles with an approximate size of 3X2 cm).
- Place the pepper flakes in a bowl and cover with plenty of vinegar, adding 2 teaspoons of coarse salt.
- At this point, wait at least an hour: this method will make the peppers crunchy. Those who want them softer will simply have to leave the peppers in the vinegar for 1 ½ or 2.
- After the necessary time, drain the peppers from the salty vinegar well with the help of a ladle with holes or a colander. Then pour them into a glass jar and cover completely with the extra virgin olive oil. This method is used to keep peppers so crunchy for at least a month.
- Before serving the peppers, drain them well from the oil.
Alice's comment - PersonalCooker
Crispy sour peppers are an excellent side dish to be enjoyed together with a good boiled meat or with an excellent "silverside" meat properly cooked to perfection. Kept in a hermetically sealed glass jar, the sour peppers, covered in oil, can be kept crunchy for over a month.Nutritional values and Health Comment on the recipe
The values on the side refer to 100g of crispy sour peppers already immersed in oil but suitably DRAINED. Crispy sour peppers are an excellent "winter" side dish for boiled meats; they do not have great nutritional qualities and to tell the truth they are not distinguished by their high digestibility. Ultimately, these peppers should be consumed in portions of 50% compared to raw vegetables, i.e. 70-100g of well-drained edible portion.
