Pickles and preserves
This Balkan-style pickle is made by roasting red peppers in an air fryer until their skins blister, peeling them, and letting them sit for several days in a garlic-and-vinegar brine. It is additive-free and low-carb, making it suitable for a keto diet.
Arrange the red bell peppers in the air fryer basket and roast at 200°C / 390°F until the skins blister and begin to char. If you do not have an air fryer, roast them in a preheated oven under the broiler for about the same amount of time.
Put the hot peppers in a covered container and let them rest for 10 minutes. Then remove the skins and seeds.
Bring the vinegar, water, salt, and crushed garlic to a boil, then add the hot red pepper flakes.
Place the peeled peppers in a jar and pour the hot brine over them. Close the lid and let the jar rest in a cool place for at least 3 days before serving.
Before sealing the jar, make sure the brine completely covers the peppers; exposed parts can mold.
Sirke yerine elma sirkesi kullandım, tadı beklediğimden daha yumuşak ve az ekşi oldu; 3 gün yerine 5 gün bekletince de tadı daha oturdu ve biberler daha az sert kaldı.
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