Red peppers are roasted in the airfryer until the skins blister and then peeled in this Balkan-style preserve, cured for a few days in a garlic and vinegar brine. Unprocessed and low in carbohydrate, it suits a ketogenic diet.
Arrange the red peppers in the airfryer basket and roast at 200°C until the skins blister and darken a little; if you do not have an airfryer, roast them under a preheated oven grill for a similar time.
Put the hot peppers in a covered container and let them rest for 10 minutes, then peel off the skins and remove the seeds.
Bring the vinegar, water, salt and crushed garlic to a boil and stir in the chilli flakes.
Pack the peeled peppers into a jar and pour the hot brine over them, seal the lid and let them cure somewhere cool for at least 3 days before eating.
Before sealing the jar, make sure the brine fully covers the peppers; any exposed parts can grow mould.
Leaving out the chilli flakes makes the pickle milder; cutting the vinegar to half a cup in that case keeps the sourness balanced.
Admin DadaGastro · verified in test kitchenSirke 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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