Roasted red peppers in a jar
A very classic recipe for peppers Florinis that is often preferred on Mount Athos due to its simplicity. Peppers are an ingredient that is often used in the monks kitchens of Mount Athos especially in the Summer when there is an abundant production of fresh vegetables in the vegetable gardens of the monasteries. We preserving this salad in jars outside the refrigerator is a way to consume the pure vegetables grown by the monks in the winter as well. Grilled Florini peppers can be used as a fasting appetizer, as an ingredient in other salads or as an accompaniment to legumes such as this bean soup.
We wash the peppers very well, cut them in half, remove the stems and seeds and let them drain.
We spread the peppers in a pan with the outer side up and bake them at 180 degrees for 25 minutes.
For the last 5 minutes, we put the oven on the grill so that their skin is slightly burnt.
While the peppers are still hot, place them in a bowl, cover them with cling firm and let them "sweat". In this way, their skin will be cleaned very easily.
After they have cooled down for twenty minutes, we peel them.
At this point we can prepare as many as we want for salad and consume them immediately.
We put as many as we want in a taper and add salt, vinegar, chopped garlic, parsley and of course extra virgin olive oil.
We leave the taper for a few hours in the refrigerator, so that the peppers can marinate.
However, if we want to preserve them so that we have peppers in the winter, we follow the procedure below.
We sterilize the jars and lids by putting them in the oven at 100 degrees for about 15 minutes.
We place the peppers in the jar as upright as possible, being careful not to press too hard and break them apart. We fill the jar almost to the top, but leave some space empty.
Then, we pour salt, chopped garlic and parsley over the peppers.
We fill the jar with vinegar approximately to the middle and fill the rest with olive oil to cover the peppers.
We close the jars and shake them slightly to dissolve the salt.
We spread a towel on a pot and place the jars on top. We try to put part of the towel in between the jars so they don't hit each other.
We fill the pot with boiling water up to a finger before covering the lids and boil for about 12 minutes.
We remove the jars from the pot and tighten the lids.
We turn them over and let them cool.
We store the jars in a dark and cool plate.
By cutting the peppers in half, we don't need to turn them over for baking. If we want to bake them whole then we should turn them every now and then so that they get color from all sides.
With the above dosage, a jar of 500 ml is produced. If we want more jars, we adjust the quantities.
