Red Pepper Pickle

Mzhave Bulgaruli Tsitsaka

Preparation info
  • Makes

    4 Pints

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

This is an aromatic pickle with a pleasing sweet-and-sour taste. It can accompany meat or simply be piled on a slice of crusty bread, which is how I like to eat it.


  • 2 pounds red bell peppers
  • cups red wine vinegar
  • cups


Quarter the peppers and seed them. Place on a baking sheet skin side up and put under the broiler until the skins have blackened. Remove to paper bags to cool, then peel off the skins. Slice the peppers into strips.

In a saucepan, bring the vinegar and corn oil to a simmer. Add the garlic and herbs. Simmer 5 minutes, stir in the pepper strips, and simmer 15 minutes longer, stirring occa