Pickled bell peppers

Pickled Peppers: A Traditional Recipe Full of Color and Flavor

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Number of servings: 8 jars of 800 ml

Pickled peppers are a delicacy that combines sweet and sour flavors with a crunchy texture, making them a perfect accompaniment for many dishes. This recipe is not only an excellent way to preserve fresh peppers but also adds a splash of color to your table. Cooking these delicate vegetables in brine is a tradition that dates back to ancient times when people learned to preserve food to survive the winter. Whether you choose to serve them alongside a roast or in salads, pickled peppers are a delicious choice!

Ingredients needed:

- 5 kg of peppers (choose firm, meaty peppers without blemishes)
- Fresh celery leaves (about 10 leaves)
- For the brine:
- 1 liter of 9-degree vinegar (Topoloveni vinegar is recommended for its intense flavor)
- 3 liters of water
- 5 tablespoons of salt (one tablespoon per liter)
- 5 tablespoons of sugar (one tablespoon per liter)
- Peppercorns (about 10-15)
- Bay leaves (2-3 leaves)

Preparing the peppers:

1. Start by washing the peppers well under cold running water. Ensure you remove any impurities and let them drain well.

2. Remove the stems and seeds from the peppers, then cut them into quarters. This will facilitate the preservation process and ensure an even flavor.

Preparing the brine:

3. In a large pot, add 3 liters of water, 1 liter of vinegar, salt, sugar, peppercorns, and bay leaves. Mix the ingredients well until the salt and sugar completely dissolve.

4. Bring the mixture to a boil over medium heat. Once it starts boiling, you can continue with the peppers.

Blanching the peppers:

5. Add some of the peppers to the hot brine. Let them boil for about 5 minutes, or until they become slightly soft and change color. It is important not to overcook them, as we want to keep the crunchy texture.

6. Use a slotted spoon to remove the peppers from the brine and place them in a bowl. Repeat this process with the remaining peppers.

Jarring the peppers:

7. Prepare the 800 ml jars. Ensure they are well cleaned and sterilized. In each jar, place a few celery leaves at the bottom.

8. Pack the peppers into the jars, pressing them down lightly to make room.

9. Pour the hot brine over the peppers, filling the jars to the top. Ensure each jar contains a few peppercorns and bay leaves for added flavor.

10. Seal the jars tightly with lids.

Sterilizing:

11. In a large pot, place kitchen towels at the bottom and arrange the jars. Add cold water up to the lower rim of the jars. This will help with even sterilization.

12. Place the pot over low heat and let the water boil for 15-20 minutes. This step is essential to ensure the preservation of the peppers.

13. Once the time is up, remove the pot from the heat and cover it with thick blankets. Allow the jars to cool slowly until the next day.

14. When completely cooled, wipe the jars dry and store them in a dark, cool place, like a pantry.

Serving and combinations:

Pickled peppers are delicious served alongside any grilled meat or in sandwiches. They can also be added to salads for an extra crunch and flavor. If you want to integrate them into a more complex meal, combine them with a potato salad or a pork roast with mustard sauce.

Practical tips:

- Choose quality peppers with a firm texture for the best results.
- If you like stronger flavors, you can add a few cloves of garlic to the jars before adding the peppers.
- You can experiment with different spices, such as sweet paprika or hot pepper, to customize the recipe.

Nutritional benefits:

Peppers are an excellent source of vitamin C, antioxidants, and fiber, providing important benefits for the immune system and digestion. Vegetable preserves, like pickled peppers, can be a healthy option, especially when made at home, without additives or preservatives.

Frequently asked questions:

1. Can I use another type of vinegar?
Yes, you can use wine vinegar or apple cider vinegar, but the taste will vary.

2. How long can I keep pickled peppers?
If properly sterilized, pickled peppers can be kept for up to a year, but it is best to consume them within 6 months to enjoy their maximum flavor.

3. What other vegetables can be preserved in the same way?
Carrots, cauliflower, or cucumbers are excellent for pickling, offering a variety of flavors.

Pickled peppers are a wonderful choice to bring a splash of flavor and color to your kitchen. Whether you prepare them for yourself or to give as a gift, they will surely be appreciated by everyone who tastes them. So, gather your ingredients and unleash your creativity in the kitchen!

 Ingredients: 5 kg of bell peppers, celery leaves For the brine 1 liter of 9-degree vinegar (I use Topoloveni) 3 liters of water 1 tablespoon of salt per liter 1 tablespoon of sugar per liter peppercorns bay leaves