Pickled peppers with black cumin and coriander

Pickled peppers are more than just a snack – they are a true vegetable delicacy that perfectly complements any side dish, as well as meat or fish meals. This dish is quick and easy to prepare, making it suitable both for everyday family lunches and festive dinners. It’s a real lifesaver for home cooks who love treating their loved ones to homemade pickles and preserves.

If you add black cumin seeds (Nigella sativa, also known as kalonji or black seed) to the marinade, the peppers will gain an especially spicy, aromatic flavor – and become even healthier. Black cumin is packed with beneficial compounds: vitamins A and E (powerful antioxidants), B-group vitamins, omega-3 and omega-6 fatty acids, as well as essential minerals such as calcium, iron, and zinc, which is considered one of the best natural antiseptics. It also contains thymoquinone and the alkaloid nigellidine, bioactive compounds that strengthen the immune system and support overall health.

CraftOil – a trusted producer of healthy, aromatic, and flavorful cold-pressed oils – offers a wide selection of high-quality products. In our catalog, you’ll find not only natural oils but also a variety of seeds, grains, and nuts.

At CraftOil, you can order organic certified black cumin (Nigella seeds) in any quantity with just a few clicks. Grown in an ecologically clean region, our seeds are free from preservatives and stored under ideal conditions.

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Ingredients for spicy pickled peppers (3 jars)

For prepare you need:

• 3 kg bell peppers (preferably thick-fleshed);
• 3 heads of garlic;
• 10–15 sprigs of parsley;

For the marinade:

• 3 tsp black cumin seeds;
• 3 tsp ground coriander;
• 200 g vinegar (9%);
• 2 tbsp salt (without heap);
• 1 scant glass sugar;
• 1 glass vegetable oil;
• 1.5 liters water;

Step-by-step recipe

Prepare the vegetables. Wash the bell peppers, cut in half, and remove seeds and stems. Separate the garlic into cloves, peel, wash, and slice them. Wash the parsley and chop finely.

Make the marinade. In a pot with a thick bottom, combine water, sugar, salt, coriander, and black cumin. Bring to a boil, then add vegetable oil. Simmer for 2–3 minutes.

Cook the peppers. Add pepper halves into the brine, then vinegar, garlic, and parsley. Let them simmer for about 5 minutes until slightly softened but not overcooked.

Preserve. Transfer the peppers into sterilized jars or storage containers, pour over the hot marinade, and seal tightly. The peppers are ready to eat after 24 hours. Serve chilled.

Notes & tips:

For the best results, use oils with a high smoke point, such as camelina oil or corn oil. Adding mustard oil to the marinade will give the peppers an even spicier, more intense flavor.

At CraftOil, you can also find these and other healthy vegetable oils, as well as equipment for making your own fresh-pressed oils at home.