Side Dish
Biber Tuzlaması: Turkish Pickled Peppers
Original name: Biber Tuzlaması (Pickled Peppers)
About this dish
Biber tuzlaması is a staple of Turkish meze tables—bright, tangy peppers preserved in a simple salt brine. This version uses a mix of sweet and mildly spicy peppers, griddled to soften their skins and deepen their flavor.
The result is a versatile condiment that pairs beautifully with grilled meats, cheeses, and fresh bread. I love how this pickling method lets the peppers keep their character, making each bite a little different depending on the pepper you grab.
Ingredients
UK and US measurements are both included for every recipe.
mixed sweet and mildly spicy peppers (such as charleston, capia, or banana)
vegetable1 kg
Imperial measurement: 2.2 lbs
coarse sea salt
seasoning3 tablespoons
white vinegar (or apple cider vinegar)
liquid200 ml
Imperial measurement: 3/4 cup plus 1 tablespoon
water
liquid500 ml
Imperial measurement: 2 cups
garlic cloves
vegetable4 cloves
olive oil
fat2 tablespoons
fresh parsley or bay leaf (optional)
herba small handful or 1 leaf
Method
Prep the peppers
PT10MWash the peppers and pat them dry. Slice each pepper lengthwise into halves or quarters, depending on size, and remove the stems and seeds. You can leave the membranes if you like a bit of heat.
Griddle the peppers
PT10MHeat a griddle or heavy pan over medium-high heat. In batches, place the pepper pieces cut-side down and cook until they soften and develop light char marks, about 2–3 minutes per side. Don't overcrowd; you want nice contact. Remove from the griddle and transfer to a large bowl.
Make the brine
PT10MIn a saucepan, combine the vinegar, water, and salt. Bring to a boil over high heat, stirring a couple of times to dissolve the salt. Once it boils, remove from heat and let it cool to room temperature.
Pack the jars
PT5MSlice the garlic cloves thinly. In clean glass jars, alternate layers of the grilled peppers with slices of garlic (and a bit of parsley or a bay leaf if using). Press the peppers down so they're tightly packed.
Pour the brine and olive oil
PT2MPour the cooled brine over the peppers, making sure they're fully submerged. Drizzle the olive oil over the top of each jar; this helps preserve the peppers and adds flavor.
Cover and refrigerate
PT18MClose the jars with lids. Give them a gentle shake to distribute the seasonings, then refrigerate. The peppers will be ready to eat after at least 4 hours, but they improve over a day or two.
Equipment
- Griddle pan or cast iron skillet
- Mason jars with lids (or glass jars)
- Large bowl
- Saucepan
- Chef's knife and cutting board
Nutrition facts
Tips
- Use a mix of pepper colors and heat levels for a prettier jar and a more interesting flavor profile.
- If you prefer softer skins, you can roast the peppers under a broiler or on a grill instead of griddling them, then peel off the skins before pickling.
- The pickled peppers will keep for up to 2–3 weeks in the fridge, if they last that long.
- Make.
- Make sure the peppers remain submerged in brine.
- Serve at room temperature for the best flavor, and feel free to drizzle a little extra olive oil over them.
Serving suggestions
- As part of a meze spread with feta cheese, olives, and fresh bread.
- As a tangy topping for grilled meats, especially lamb or chicken.
- Chopped and tossed into salads, sandwiches, or grain bowls.
- Alongside eggs or in a breakfast spread with tomatoes, cucumbers, and crusty bread.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Elif Kaya
Specialises in Turkish cuisineElif makes gözleme on a sac griddle. She stuffs them with spinach and feta.
Describe yourself in three words: Flat, griddled, cheesy.