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Jerinkitz Peppers

A Macedonian pickled pepper dish made by boiling peppers in a vinegar, sugar, salt, and olive oil solution.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Vinegar and olive are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Jerinkitz Peppers

Ingredients

Directions

Prepare

  1. Use 1 peck bell peppers.

  2. Remove seeds and cut peppers in half.

Cook and pack

  1. Bring to a boil 6 quarts water, 3 quarts white vinegar, 8 tablespoons sugar, 6 tablespoons salt, and 1 1/2 cups olive oil.

  2. Drop peppers into liquid and boil a few minutes, but do not overcook.

  3. Pack in jars, pour boiling liquid over them and seal.

Nutrition, whole recipe (rough)

202Calories
1 gProtein
14 gFat
19 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Bell Pepper1 medium (119g)31
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Pepper + sugartop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and sugar barely smell alike, yet cooks put them together in 19,401 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bell peppers
Form the main body of the pickles and carry the flavor of the brine.
White vinegar
Provides the acidity that makes the brine tangy and helps preserve the peppers.
Sugar
Balances the sharpness of the vinegar with sweetness.
Olive oil
Adds fat and a richer mouthfeel to the brine.

The step that matters

Drop peppers into liquid and boil a few minutes, but do not overcook.. Peppers become soft and mushy when overcooked, losing the firm texture that makes pickled peppers pleasant to eat. A brief boil is enough to warm the flesh so it absorbs the brine while staying crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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