This post is also available in: 
Slovenščina (Slovenian) 
Hrvatski (Croatian) 
Deutsch (German) 
Italiano (Italian)
Domači vloženi feferoni so klasična pikantna ozimnica, ki prinese okus poletja tudi v hladnejše dni. Vlaganje feferonov je preprost in preverjen način, kako shraniti pekoče in nepekoče feferone za vse leto. Odlično se podajo k mesnim jedem, narezkom, burgerjem ali enolončnicam.
Ingredients for homemade pickled peppers (about 4 jars)
- 2.2 pounds peppers (separate hot and mild)
- 2 cups white vinegar for pickling
- 5 cups water
- 4 teaspoons salt
- 4 teaspoons sugar
- 10–12 cloves garlic
- 8 bay leaves
- 1 tablespoon whole black pepper
- optional sprigs of dill or parsley for aroma
Pickling process
1Carefully place washed and dried peppers into sterilized jars. Add garlic, bay leaves and pepper between the layers for a richer taste.
2Bring water, vinegar and salt to a boil in a pot. As soon as it boils, pour it over the peppers in the jars. Make sure the peppers are completely covered with liquid.
3Seal the jars with sterilized lids and turn them upside down for 5 minutes. Then place them upright, cover with a kitchen towel and allow to cool slowly.
Tips for perfect pickled peppers
• Prick peppers with a fork before pickling so they absorb the marinade better.
• Always sterilize jars and lids (in the oven or in boiling water).
• Optionally add mustard seeds, coriander or dill for extra aroma.
• Do not overuse sugar – peppers should stay spicy, not sweet.
• Store jars in a cool, dark place; once opened, keep refrigerated.
Frequently Asked Questions (FAQ)
How long do pickled peppers last?
If jars are well sterilized and properly sealed, pickled peppers can last 12–18 months. After opening, keep them in the refrigerator and use within a few weeks.
Can I use other types of peppers?
Of course. You can also pickle jalapeños, chilies or sweet peppers using the same method. The ratio of vinegar, water, salt and sugar remains the same.
Do I need to cook the peppers first?
No need. Pour the hot marinade over raw peppers to keep their crunch and freshness.
