We’re honored to share a recipe from Chef Bonnie Morales, James Beard Award–nominated chef and owner of Portland’s celebrated restaurant Kachka. Known for her vibrant interpretations of Russian cuisine, Chef Bonnie has been a longtime supporter of STEELPORT, choosing our knives for both her professional kitchen and at home.
In this recipe for Marinated Peppers, she draws from her family’s traditions, bringing a personal touch to a classic zakuski spread.
MARINATED PEPPERS
Маринованный перец
As more and more of my family immigrated to Chicago throughout the eighties and nineties, each relative brought a new dish to the zakuski table. Zakuski spreads tend to be similar table to table, but there are always two or three personal touches. These marinated peppers were my grandmother’s cousin Rya’s recipe, which she brought when she came over in 1989 — though her version featured quite a bit of celery (celery and I have a complicated relationship).
Really any ordinary sweet bell pepper will work here, but if you can get your hands on any heirloom Hungarian sweet varieties in the late summer, DO IT! This marinade captures their intense sweetness beautifully.
Yields 2 pounds
Ingredients
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1½ cups water
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½ cup granulated sugar
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2 teaspoons kosher salt
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⅓ cup white vinegar
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⅓ cup olive oil, plus more for finishing
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2 pounds red bell peppers, cored, seeded, and sliced into eighths
Instructions
1. Make the Brine
In a large saucepan, combine the water, sugar, salt, vinegar, and olive oil. Bring to a boil over high heat.
2. Prepare the Peppers
While the brine heats, core and seed the peppers, then slice each into eighths.
3. Simmer
Once the liquid is boiling, add the sliced peppers (in batches if necessary). Reduce the heat to maintain a gentle simmer and cook for 2–3 minutes, just until the peppers soften slightly but are not completely tender.
Remove the pan from the heat and allow the peppers to cool in the brine.
4. Serve or Store
The peppers are ready to enjoy once cooled. For longer storage, pour enough olive oil over the top to cover them completely. The oil will solidify in the refrigerator, forming a seal that keeps the peppers fresh for up to 1 month.
Bring to room temperature before serving.
Recipe from the award-winning cookbook “Kachka: A return to Russian Cooking” by Bonnie Frumkin Morales with Deena Prichep, Photograph by Leela Cyd.