How to Make Pointed Pepper Pickles at Home?

40 minutes



Pickles are one of the most indispensable ones for winter preparations. It is a wonderful flavor that is formed by soaking vegetables and fruits in salty and acidic water in the form of brine and can be stored for a long time.

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Adjust Servings
2 Kg of Pointed Pepper
15-20 Cloves of Garlic
3 Tablespoons Rock Salt
1 Bowl of Chickpeas
5 Liter Water 6 Water Glasses
3 Water Glasses Grape Vinegar
2 Teaspoons Granulated Sugar

Nutritional Information

15g Fat
655mg Sodium
70.8g Carbohydrate
8.8g Protein




In order to make pickle peppers, the water to be used for pickling is boiled and cooled.
Wash the peppers and cut the stems. Scratches the ends of the washed peppers with a knife.
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Add garlic

Peel the skins and finely chop the garlic. It can be used as a whole if you want.
Place the washed chickpeas at the bottom of the jar to be pickled.
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Place the peppers on the chickpeas in the jar by sprinkling garlic between them.
On the other hand, add vinegar, salt and granulated sugar into the boiled and cooled water and mix for a while until the salt dissolves.
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Peppers prepared

Pour the water you have prepared over the peppers in the jar.
Cover the peppers in the jar with parsley and celery.
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Cool and sun-free environment

Then close the lid of the pickled pepper jar tightly.
You can consume the ready pickled peppers after waiting for 15-20 days in a cool and sun-free environment.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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