Pickled bell peppers with honey

Pickled bell peppers with honey

Cooking is an art that connects us to traditions and reminds us of beautiful moments spent with loved ones. Today, I invite you to discover a special recipe: pickled bell peppers with honey. This recipe will not only pamper your taste buds but will also add a touch of freshness and sweetness to your dishes. Furthermore, pickled peppers are an excellent choice as a side dish for meats or as an appetizer. Here’s how you can prepare them step by step.

Total preparation time: 1 hour
Boiling time: 30 minutes
Number of servings: 10-12 jars of 500 ml

Ingredients:
- 5-6 kg of bell peppers or fleshy sweet peppers (unpeeled)
- 300-500 g of garlic
- Marinade:
- 1 liter of odorless oil
- 0.5 liters of very light-colored vinegar
- 150 g of honey
- 2 teaspoons of salt
- 10 bay leaves
- 20 allspice berries
- Celery or lovage sprigs (optional)

Recipe history

Pickled peppers are an essential part of traditional cuisine, often prepared to accompany festive meals or enjoyed during winter. This recipe has been passed down from generation to generation, with each family having its own variant. Honey adds a unique sweet-sour aspect, transforming the peppers into an irresistible delicacy.

Step by step

1. Preparing the peppers:
- Wash the peppers well under cold running water, ensuring no impurities remain.
- Dry them with a clean kitchen towel.
- Cut them in half and remove the seeds and stems. If you prefer smaller peppers, you can slice them.

2. Preparing the garlic:
- Peel the garlic and leave it whole or cut it in half, depending on your preferences. The garlic will add flavor and taste to the dish.

3. Sterilizing the jars:
- Wash the jars and lids in hot water, then place them upside down on a towel to drain well.

4. Preparing the marinade:
- In a large pot, combine the oil, vinegar, honey, and salt. Mix well until the honey is completely dissolved.
- Add the bay leaves and allspice berries.

5. Boiling the peppers:
- In a large cauldron, pour some of the prepared marinade. Add a few cloves of garlic and let it boil over high heat.
- When the marinade starts to boil, add some of the cut peppers. Mix well to incorporate them into the marinade.
- Reduce the heat to medium and let it boil for 4-5 minutes. Stir every minute to ensure the peppers cook evenly.

6. Filling the jars:
- Prepare a wooden board to place the hot jars on.
- Using a large spoon, fill the jars with hot peppers, ensuring to add garlic and bay leaves between layers.
- Top up with marinade to the "top line" (eye level), then place the sterilized lid on the liquid, being careful not to let air into the jar.

7. Sealing the jars:
- Ensure the jars are well sealed with the lids.
- Place the jars under a thick blanket, lid side down, and let them cool for 48 hours. This is a crucial step for sterilization and pickling.

Useful tips:
- Choose a honey with a milder taste so it doesn't overpower the flavor of the peppers. If you prefer, you can use sugar instead.
- Use light-colored vinegar to avoid a strong taste. Red wine vinegar can negatively affect the flavor of the dish.
- Pickled peppers can be stored well in the pantry and enjoyed throughout the year.

Frequently asked questions:
1. Can I use other types of peppers?
- Yes, you can use sweet peppers or even chili for a spicy variant.

2. How can I serve pickled peppers?
- Pickled peppers are delicious alongside meats, in sandwiches, or as an appetizer. You can combine them with cheeses or cold cuts.

3. How long can they be stored?
- If properly sterilized, pickled peppers can be stored for up to a year.

Nutritional benefits:
- Peppers are an excellent source of vitamin C, contributing to strengthening the immune system.
- Garlic is known for its anti-inflammatory and antibacterial properties.
- Honey adds antioxidants and has beneficial effects on health.

This recipe for pickled peppers with honey is not only a wonderful way to preserve vegetables but also an opportunity to reconnect with culinary traditions. We encourage you to try this simple recipe and enjoy their fresh and aromatic taste!

 Ingredients: 5-6 kg of bell peppers or fleshy sweet peppers (unpeeled) 300-500 g of garlic Marinade: 1 liter of odorless oil 0.5 l of table vinegar 150 g of honey 2 teaspoons of salt 10 bay leaves 20 aromatic peppercorns celery or lovage sprigs (optional)

 Tags:  pickled bell peppers vinegar garlic celery bee honey canned goods