For those who love pickles, our beloved Chef Carolina Doriti, prepares a quick and very easy recipe using the Wise Greece products!
Makes a large jar (700 ml-1lt) or two smaller ones
150gr fresh small green peppers (you may use pepperoncini or other spicier varieties, like jalapeños)
250gr white wine vinegar by Green & Blu
2 garlic whole cloves
½ tsp black peppercorns
½ tsp coriander seeds
2 bay leaves
1 tbsp Biodinami sea salt
Wash the peppers and let them dry. Prick the peppers all around using a toothpick.
Combine the water, salt and vinegar in a small saucepan and place on medium heat.
Bring to boil and gently simmer for 2 minutes until the salt dissolves.
Arrange the peppers in the jar (or jars). Add the garlic clove, peppercorns, coriander seeds, and bay leaves. Pour the vinegar mix into the jar making sure it covers the peppers completely. Allow it to cool down at room temperature for a couple of hours. Seal airtight and store in the fridge. The pickled peppers will be ready to eat in about 5-6 days.
You can enjoy them plain as a meze or add them in salads and other recipes such as sauces or stir fries.