Georgian Recipes

Marinated vegetables are very popular in Georgia and marinated hot peppers are a particular favorite. In this family recipe we show how to marinate hot peppers that can be stored for many months.

Ingredients (sufficient to fill about 12-13 one kilo jars): 4 kilos of sweet peppers, 6 kilos of hot red and green peppers (the peppers must be fresh and not dry), 1.5 liters of oil, 2 liters of wine vinegar, 250 grams of sugar, 200 grams of salt, 1 tbs of black pepper corns, 50 grams of fresh parsley, 80 grams of celery leaves, 600 grams of garlic (net weight after removing skins), and 15 large bay leaves (or 20 small).

Preparation: Cut one side of each pepper (half the length) to allow the marinade to be absorbed.

Chop the celery leaves and parsley. Thinly slice the garlic.

Add the sugar, salt, black pepper corns and bay leaves to a deep pot.

Add the vinegar and oil. Bring to the boil on a very low heat, stirring continuously. Allow to simmer for 5 minutes.

Add 10% of the peppers and use a wooden spoon to press them down. Boil the peppers on a low heat for 15-20 minutes, stirring frequently (and carefully).

The boiled peppers will look like the ones in the picture below.

Use a sieve to drain off the liquid into a bowl. Put the peppers into a separate bowl. Return the liquid and bay leaves to the pot.

Repeat the process with the remaining peppers until all of the peppers have been boiled in the liquid.

Allow the liquid used to boil the peppers to cool for about 10 minutes and then add the chopped celery leaves, parsley and sliced garlic.

Stir and bring to the boil on a very low heat and then simmer for 7-8 minutes until the leaves soften.

Turn off the heat and add all of the peppers.

Stir thoroughly but carefully with a wooden spoon.

The peppers are now ready to be stored in sealed jars.

Storing: Prepare the jars and covers by washing them in very hot water and leaving until they are completely dry. Fill each jar and use a gloved hand to press down the peppers.

Top up each jar with the liquid remaining in the pot. The liquid should completely cover the peppers. Each jar needs to be filled to the brim to create a vacuum. The jars should be stored in a cool, dark basement or be refrigerated.

Serving: Marinated peppers can be eaten with lobio or meat dishes or by themselves.

Enjoy your Marinated Peppers!