Pickled Peppers, known as "Kisele Paprike" in Croatia, is a traditional Croatian dish that is a staple in many households. This dish features an assortment of peppers, pickled in a mixture of oil, vinegar, and spices. It's a versatile dish that can be enjoyed as a side dish, as a topping for sandwiches and pizzas, or as an ingredient in other dishes.
The origins of Kisele Paprike can be traced back to the time when Croatia was an agrarian society, where peppers were a staple crop. Pickling was a way to preserve the peppers for the winter months, when fresh produce was scarce. This dish has been passed down from generation to generation and it's still a beloved dish that can be found in households and restaurants throughout the country.
The dish is typically made with a variety of different peppers, such as bell peppers, chili peppers, or even eggplant. The peppers are pickled in a mixture of oil, vinegar, and spices, such as garlic, oregano, and bay leaves. The dish is usually made in large batches, so it can last for months, and it's a perfect way to enjoy the taste of summer throughout the year.
In conclusion, Kisele Paprike is a classic Croatian dish that has stood the test of time. Its origins as a way to preserve peppers for the winter months, makes it a perfect side dish or ingredient in other dishes. It's a versatile dish that can be enjoyed in many different ways and it's always a satisfying and delicious meal. So, next time you are in Croatia, do not miss to try this traditional dish, it's a must-try!
Pickled Peppers (Kisele Paprike)
Selo Olive Oil
- 6-8 bell peppers (red, yellow or a mix), sliced
- 2 cloves of garlic, minced
2 tablespoons of Croatian extra olive oil
- 1/2 cup of white vinegar
- 1/4 cup of water
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of dried oregano
- In a large skillet, heat the olive oil over medium heat. Add the sliced peppers and sauté for about 5 minutes, or until they start to soften.
- Add the minced garlic and sauté for an additional minute.
- Remove the skillet from the heat and set aside.
- In a separate saucepan, combine the vinegar, water, sugar, salt and oregano. Bring to a boil and then reduce the heat to low.
- Add the pepper mixture to the saucepan and stir to combine.
- Let the mixture simmer for about 5 minutes.
- Remove the saucepan from the heat and let the peppers cool to room temperature.
- Once cooled, transfer the pickled peppers to a clean jar or container with a tight-fitting lid.
- Refrigerate for at least 24 hours before serving. These pickled peppers will last for up to 2 weeks in the refrigerator.