Korean-style marinated peppers: A zesty winter preserve

This preserve captures the bright sweetness and snap of bell peppers, layering them with a sharp, piquant edge. The high concentration of vinegar, salt, and sugar acts as a natural preservative, ensuring the peppers stay crisp and safe for long-term storage. For a vibrant look on the shelf, use a mix of red, yellow, and green peppers. The Result Expect a snack with a balanced profile: a punch of acidity and heat from the chili and vinegar, tempered by the natural sugars of the pepper. The texture is firm and crunchy, not soft, thanks to the short sterilization time and the vinegar bath. Ingredients Bell peppers: 1.5 kg (cleaned weight) Garlic: 6 cloves Fresh chili pepper: 1 pod Fresh herbs (parsley, cilantro, dill): 100 g Table vinegar (9%): 100 ml Sunflower oil: 100 ml Sugar: 3 tbsp Salt: 1 tbsp Coriander seeds: 2 tsp Black peppercorns: 1 tsp The Process 1. Preparation and Cutting Wash the bell peppers, remove the seeds and membranes, and slice the flesh into thin strips. Weigh out 1.5 kg of the cleaned pepper and place it in a large mixing bowl. Finely chop the garlic and slice the chili pepper into thin rings. Tip: If you prefer a milder heat, scrape out the seeds from the chili before slicing.