Name: Bulgarian peppers Korean-style: a spicy and fragrant winter bomb
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1.5 kg meaty red or yellow peppers (e.g., kapia peppers); 4 cloves of garlic; 1 bunch of herbs (parsley, dill, a little cilantro – optional); 2 tablespoons seasoning for Korean carrot; 4 tablespoons sugar; 1 tablespoon salt; 100 ml apple or regular vinegar; 100 ml sunflower oil; ½ teaspoon ground or chopped fresh chilli (to taste)

Bulgarian peppers Korean-style: a spicy and fragrant winter bomb

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Bulgarian peppers Korean-style: a spicy and fragrant winter bomb recept

Easy to prepare
6 portions
30 minutes

Jan, 19. 12. 2025

In winter I regretted that I hadn’t pickled more of them. And this year? This year I’m doing a double batch! This Bulgarian pepper Korean-style is a flavor explosion – spicy, aromatic, with a pronounced marinade and a pleasant crunch. No complicated sterilization, just straightforward work with an excellent result. Once you taste it, you’ll put it on everything – with grilled meat, in salads, with potatoes, or just on bread.

For 6 portions

Ingredients

1.5 kg meaty red or yellow peppers (e.g., kapia peppers)
4 cloves of garlic
1 bunch of herbs (parsley, dill, a little cilantro – optional)
2 tablespoons seasoning for Korean carrot
4 tablespoons sugar
1 tablespoon salt
100 ml apple or regular vinegar
100 ml sunflower oil
½ teaspoon ground or chopped fresh chilli (to taste)

Preparation procedure

Preparation of peppers: Wash the peppers and remove the seeds. Cut them into thicker strips about 1 cm wide.
Garlic, herbs and chilli: Finely chop the garlic and herbs, adjust the chilli according to the heat level you can handle. If you want more kick, feel free to leave the seeds in.
Marinating: Put everything into a large bowl: peppers, garlic, herbs, Korean carrot spice, sugar, salt, vinegar, oil and chilli. Gently mix with your hands, massaging so the peppers release their juices. Let marinate for 2–3 hours, stirring several times during that time.
Filling jars and sterilization: Evenly fill clean jars with the marinated mixture and its juice. Close the lids and place them in a pot with hot water (the water should reach ¾ of the jar height). From the moment the water begins to gently bubble, sterilize for 10 minutes.
Sealing and cooling: After sterilization, tighten the lids firmly, turn the jars upside down and let them cool under a blanket.

Total preparation time:

Preparation: 30 minutes

Marinating: 2–3 hours

Sterilization: 10 minutes

Total: approx. 3 hours 45 minutes (including marinating)

Number of servings:

5–6 jars (300–400 ml)

Conclusion:

This pepper is not just pickled vegetables – it’s literally an addiction in a jar. Sweet, sour, spicy, aromatic and crunchy – exactly everything you expect from a winter supply. And once you serve it to guests with meat or on a platter of cold cuts, it will be gone before you can close the lid. I recommend pickling a larger batch at once.

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