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Torshi Felfel

Course: Side Dish
Cuisine: iran

Ingredients

  • 300 grams Pepper Hot, Green or Red
  • 5 cloves Garlic
  • some sprigs Fresh tarragon or 2 tbsp dry tarragon
  • 1 tsp Red pepper powder optional
  • 2 tbsp salt
  • 1 liter Water
  • Vinegar as needed

Instructions

  • First, wash the peppers well. Then put them in a colander to completely remove the water.
    If their tail is too long, shorten it
  • Wash the tarragon and garlics. Let them dry completely.
  • Wash the jar as well, then dry it completely
  • If you want to have a perfect pickled pepper, it is better to remove their bitterness with boiling water and salt.
    Pour 2 liters of water in a pot. Put on the heat to boil. Add 3 tablespoons of salt. Add pepper and boil for 5 minutes on low heat until they change color a little.
  • If your peppers are very thin, they don't need to be heated.
  • Refrigerate the peppers for 24 hours.
  • Then drain them and spread them on a cloth to dry completely.
  • Make a hole in the peppers with a fork, toothpick or knife.
    If the peppers are very thin, you don't need this step.
  • Put the peppers in the jar.
    Place the garlic along with the tarragon (fresh or dry). If you like, pour a little salt on the peppers.
  • Next, pour white vinegar so that it completely covers the peppers and completely fill the jar with vinegar.
    Then close the lid of the jar tightly so that air does not enter it.
    Give it a rest for 10 days. Then it is ready to use.