Gososari in mustard and broth sauce

Bell Peppers in Mustard and Tomato Sauce – A Winter Delicacy

Do you want to fill your pantry with a delicious and unique recipe that will delight your taste buds during winter? Bell peppers in mustard and tomato sauce are the perfect solution! This savory alternative to classic pickled bell peppers will not only please your palate but also bring a splash of color to your plate. I invite you to discover this simple yet flavorful recipe that will transport you straight to the heart of summer, even on the coldest days.

Preparation time: 30 minutes
Cooking time: 60 minutes
Total time: 90 minutes
Number of servings: 13-14 small jars

Ingredients needed for bell peppers in mustard and tomato sauce:

- 4 kg raw bell peppers, sliced (the thickness of the slices can be adjusted according to preference, I recommend about 1 cm)
- 250 ml water
- 250 ml oil
- 250 ml vinegar
- 250 g sugar
- 4 large tablespoons of mustard (preferably two jars of mustard for a more intense flavor)
- 400 g tomato paste
- 2 large tablespoons of pickling salt
- 1 tablespoon of peppercorns
- 3-4 bay leaves

Preparation of bell peppers in mustard and tomato sauce:

Step 1: Preparing the ingredients
Make sure you have all the ingredients prepared in advance. Wash the bell peppers thoroughly, remove the seeds, and slice them into pieces about 1 cm thick. This step may take some time, but patience will be rewarded with a delicious result.

Step 2: Preparing the sauce
In a large pot, add the water, oil, vinegar, sugar, mustard, tomato paste, salt, peppercorns, and bay leaves. Mix the ingredients well to combine evenly. Place the pot over medium heat and let the mixture boil for 30 minutes. You'll notice the vinegar aroma filling the entire kitchen – don't worry, it's a good sign!

Step 3: Adding the bell peppers
Once the sauce has boiled, carefully add the sliced bell peppers. Gently stir, ensuring that the bell pepper slices are coated with sauce. Let it simmer on low heat, stirring every 5 minutes, until the sauce rises beautifully to the top. This process may take about 30 minutes.

Step 4: Bottling
Once the sauce is well thickened and the bell peppers are tender, you've reached the final stage: bottling. Fill the jars with hot bell peppers, leaving about 1 cm of space at the top. Seal the jars with lids and place them upside down on a blanket for 2-3 days. This method helps to create a tight seal on the jars. If you prefer, you can boil the jars for extra sealing.

Step 5: Waiting
It is important to let the jars rest for at least 2 weeks before opening them. This time allows the bell peppers to soften and absorb the delicious flavors from the sauce.

Serve the bell peppers in mustard and tomato sauce as a side dish to various meals, especially alongside roasts or with a meat pie. They will add a touch of freshness and a unique flavor to your winter meals.

Nutritional benefits:
Bell peppers are an excellent source of vitamins, especially vitamin C, which helps strengthen the immune system. They are low in calories, making them an ideal choice for those looking to maintain their weight. Mustard adds extra flavor and has anti-inflammatory properties.

Frequently asked questions:

1. Can I use smaller bell peppers?
Yes, you can use smaller bell peppers, but make sure to slice them evenly for uniform cooking.

2. What other vegetables can I add to the sauce?
You can experiment with carrots or onions, which will add extra flavor to the sauce.

3. How can I store the jars?
Keep the jars in cool, dark places to keep them fresh.

Possible variations:
For a more exotic flavor, you can add some mustard seeds or chili flakes to your sauce. You can also try replacing the vinegar with wine or balsamic vinegar for a sweet-sour note.

Personal note:
This recipe for bell peppers in mustard and tomato sauce has become a tradition in my family. Every year, I prepare the jars with thoughts of holiday meals, where these delicious side dishes make their appearance. It’s a moment of joy and creativity in the kitchen, and the results are always appreciated by loved ones. So, I encourage you to try this wonderful recipe too!

Enjoy every slice of bell pepper and let them bring you pleasant memories in every cold season!

 Ingredients: - 4 kg raw bell peppers sliced (depends on how thick you want them, I cut them about 1 cm thick) - 250 ml water - 250 ml oil - 250 ml vinegar - 250 g sugar - 4 tablespoons mustard (I use 2 jars of mustard) - 400 g tomato paste - 2 tablespoons pickling salt - peppercorns (about one tablespoon) - bay leaves (3-4)

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