I don’t like spicy food, but my husband, Daniel, likes very hot chili food. That’s why I often prepare different spicy pickled vegetables and sauces that he uses as an addition to the main dishes. And since variety is important in a daily plant-based meal, I make different combinations of vegetables and spices each time.

When preparing “Marinari” chili peppers, I use the cold pickling method, which is healthier and preserves the maximum amount of useful substances in the vegetables. I roast the vegetables at 180°C until soft before their natural sugars have caramelized, because this allows rapid wild fermentation to occur. Therefore, the pickle should be stored in the refrigerator, if left at room temperature around 20°C, the vegetables will fully ferment in 3 to 5 days and white mold will form on the surface. I buy as hot peppers as possible, as the natural sweetness of roasted onions masks some of the spiciness. I must cut off the tops of the peppers so they don’t burst during baking. I wait for the roasted vegetables to cool and then pour the cold marinade over them – I use homemade grape vinegar with live bacteria that help the fermentation process properly.

The Pickled chili peppers “Marinari” prepared in this way have a spicy and sweet-sour taste, with a slight aroma of roasted onions and garlic – a delicious healthy gluten-free and sugar-free vegan addition to any main dish!

If you want to impress a spicy food lover, give them a jar of Pickled chili peppers “Marinari” – prepare the recipe with half the ingredients and use a 700ml glass jar with a beautiful metal lid!

If you don’t like the aroma and taste of vine leaves or don’t have them available, you can replace them with fresh cabbage leaves!

Pickled chili peppers “Marinari”

Course: Food in jars, Recipes









Cold marinated chili peppers


  • 900 g green chili peppers

  • 400 g white onion bulbs

  • 30 g garlic cloves

  • 1 g dry bay leaves – 3 pcs

  • 3 fresh vine leaves

  • – glass jar with a capacity of 1200 ml

  • – metal screw cap

  • marinade
  • 100 ml grape red vinegar
    can be replaced with unfiltered apple cider vinegar

  • 50 ml grape seed oil
    can be replaced with extra virgin olive oil

  • 20 g Himalayan pink salt
    it can be replaced with any other salt

Cooking instructions

  • With a kitchen scale and a measuring cup, I weigh all the ingredients of the recipe separately. I wash the glass jar and the metal lid well with dishwashing detergent and hot water, set them aside to drain and cool.
  • I remove the outer dry shell of the white onion bulbs and wash them, drain them and cut them into circles with a thickness of about 5 mm with a sharp knife. I clean the garlic cloves from the dry outer shell and wash them, drain them well.
  • I wash the green chili peppers and drain them, with a sharp knife I stab each pepper in the middle and make a cut to the tip. In a metal tray, I put the chili peppers cut in this way, the onion rings and the garlic cloves. I put the tray in a preheated oven at 180°C with a fan and bake for 20 minutes or until the onions and peppers soften. I turn off the oven and take out the metal tray with the roasted vegetables, leave it aside to cool for 5 minutes.
  • In a bowl, I mix the ingredients for the marinade – grape seed oil and grape vinegar with Himalayan pink salt. Stir carefully until the salt crystals dissolve – about 2 to 3 minutes.
  • I take the glass jar and put 2 dry bay leaves on the bottom, arrange the roasted vegetables on top – green chili peppers, onion rings and garlic cloves. I distribute the different vegetables evenly in layers in the jar, and around the middle I add the remaining dry bay leaf. When arranging, I lightly press the roasted vegetables to the bottom of the jar. Pour over the previously prepared marinade and put a few washed and drained fresh vine leaves on top. I carefully and tightly close the jar with the metal cap and turn it upside down several times. I put the closed jar in the refrigerator and let it sit for 24 hours before consumption.
  • Pickled chili peppers “Marinari” prepared in this way can be stored in the refrigerator for up to 10 days. I serve the pickled chili peppers as an addition to other dishes for lunch or dinner.


  • Nutritional value per 100g. product:
  • Energy value – 83.20 kcal
  • Proteins – 2.03 g
  • Carbohydrates – 9.07 g
  • Fat – 3.86 g
  • Fiber – 2.22 g
  • For a better taste, it is good to let the pickled chili peppers “Marinari” stand for 24 hours before consumption!