Moldavian Red Pepper Relish
1 jars scale / convert
6 medium-size red bell peppers, cored and seeded
3/4 cup water
1/2 cup white vinegar
2 bay leaves
2 tsp. sugar
8 black peppercorns
Coarse (kosher) salt
5 sm. onions, thinly sliced
6 sprigs fresh dill
3 cloves garlic, sliced
3 tbsp. olive oil
Blanch the peppers in a pot of boiling water for about 5 minutes. Drain and rinse under cold running water. Slice the peppers rather thin.
In a medium-size nonreactive sauce pan, combine the water, vinegar, bay leaves, sugar, peppercorns, and salt and bring to a boil over medium heat. Boil, uncovered, for 3 minutes.
Place the peppers, onions, dill, and garlic in a 12-ounce jar. Add the marinade and cool to room temperature.
Stir in the olive oil, cover, and refrigerate for at least 12 hours. The relish will keep for up to 1 month. Makes one 12-ounce jar.
Peppers in one guise or another accompany almost every meal in Moldavia. These are especially good with grilled fish. You can use a combination of red, orange, and yellow peppers for an even prettier relish.
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