Hot peppers & bell peppers in vinegar
Spicy Chili and Bell Pepper Recipe in Vinegar: A Delicious Treat for Winter
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Number of servings: 6-8 jars of 500 ml
Introduction:
Do you dream of the vibrant taste of summer even on chilly winter days? Then the recipe for spicy chili and bell peppers in vinegar is the perfect choice for you! This preserve will not only enrich your meals with a burst of flavor but will also add a touch of health, thanks to the nutritional benefits of peppers. Peppers, whether hot or sweet, have a long-standing tradition in the art of preservation, being used since ancient times to keep the summer flavors and add a splash of color to winter tables.
Ingredients:
- 2 kg hot peppers (choose the most flavorful ones you can find)
- 4-5 bell peppers (for a sweet-sour contrast)
- 1 l vinegar (preferably 9%)
- 2 l water
- 2 tablespoons coarse salt for pickling
- 3 tablespoons honey (for a balanced taste)
- Celery leaves (aromatic and healthy)
- Bay leaves (a hint of aroma)
- Mustard seeds (for a touch of spice)
- Peppercorns (for an extra kick)
Step by Step:
1. Preparing the peppers:
Start by washing the hot peppers and bell peppers well under a stream of cold water. It is important to remove any impurities. Then, clean them of seeds to control the heat level of the preparation. Cut them into uniform cubes so they pickle evenly.
2. Preparing the jars:
Before starting the preserving process, ensure that the jars are clean and sterilized. You can do this by boiling them for 10 minutes in water or using a dishwasher with a sterilization cycle.
3. Filling the jars:
Place the cubes of peppers in jars, alternating between hot peppers and bell peppers. Add a celery leaf and a bay leaf to each jar to enhance the flavor. Place the jars in a stable location to avoid spilling the contents.
4. Preparing the brine:
In a large pot, combine water, vinegar, salt, honey, mustard seeds, and peppercorns. Bring everything to a boil, stirring constantly. It is important to taste the brine to adjust the flavor; you can add more salt or honey, depending on your preferences.
5. Filling the jars:
Using a ladle, pour the hot brine over the peppers in the jars, making sure to cover them completely. Leave a little space (about 1 cm) between the liquid and the lid to allow for expansion.
6. Sealing and sterilizing:
Seal the jars tightly with the sterile lids. You can further sterilize them by boiling: place the jars in a large pot of water and boil them for 10-15 minutes. This step will ensure that your pickles remain fresh and safe to consume.
7. Cooling and storage:
Allow the jars to cool completely at room temperature, then store them in a cool, dark place. The peppers will be ready to eat after about 2-4 weeks, when the flavors have intensified.
Useful tips:
- Choosing peppers: Opt for hot peppers in different colors for a more visually appealing look. You can also experiment with different types of sweet peppers, such as bell peppers or Kapia peppers, to achieve a variety of flavors.
- Heat level: If you prefer a milder preserve, you can reduce the amount of hot peppers or add a few more sweet peppers.
- Serving: Spicy chili and bell peppers in vinegar are delicious alongside meat dishes, especially grilled, but also as a side for salads or sandwiches. You can serve them with a slice of cheese or even in burgers.
Nutritional benefits:
Peppers are rich in vitamins A and C, antioxidants, and fiber. Consuming peppers can help boost the immune system and reduce the risk of certain diseases. Additionally, bell peppers add a healthy carbohydrate intake, essential for energy.
Frequently asked questions:
- Can I use another type of vinegar? Yes, you can use apple cider vinegar or balsamic vinegar, but the taste will vary.
- How long do the peppers last in vinegar? If stored properly, they can last up to 1 year.
- Can I add other spices? Absolutely! You can try thyme, dill, or even garlic to diversify the flavor.
Related recipes:
For a complete meal, combine spicy chili and bell peppers in vinegar with a grilled meat recipe or a fresh vegetable salad. Additionally, a cheese and vegetable tart would be a wonderful choice to accompany this preserve.
In conclusion, the recipe for spicy chili and bell peppers in vinegar will not only bring back memories of summer but will also add a touch of joy to chilly days. Enjoy!
Ingredients: 2 kg hot peppers, 4-5 bell peppers, 1 l vinegar, 2 l water, 2 tablespoons coarse salt for pickling, 3 tablespoons honey, celery leaves, bay leaves, mustard seeds, peppercorns
