Pickled Peppers

 Ingredients: - 5 kg red bell peppers - 750 ml 9-degree food vinegar - 100 ml oil - 150 g sugar - 3-5 tablespoons coarse salt - 1 l water - 1 tablespoon peppercorns - 1 bunch celery leaves - thyme - dried dill - horseradish - 2-4 bay leaves

Wash the bell peppers under a stream of cold water, making sure to remove any traces of dirt or impurities. After washing them, drain them well and trim the stems, being careful not to damage the flesh. The next step involves cutting the bell peppers; make a deep cross-shaped incision on the side opposite the stem, with a length of 1-3 cm. This technique not only helps with even blanching but also allows for efficient marination of the bell peppers. Ensure that after the cuts, the bell peppers are not damaged inside, but have a crisp and healthy texture.

In a large pot, bring water to a boil, mixing in the vinegar, sugar, salt, and oil. These ingredients will create a fragrant and savory liquid that will perfectly complement the bell peppers. Once the water starts boiling, add the bell peppers, five at a time, and blanch them for five minutes, carefully turning them to ensure they are evenly exposed to heat. After five minutes, remove them with a slotted spoon and let them drain in a colander, cut side down to allow complete drainage of the liquid and to prevent mold formation.

Once the bell peppers have cooled, it’s time to arrange them in jars. Start by placing a layer of fresh celery leaves, dried thyme, and dill, along with a few bay leaves and peppercorns. This herb mixture will infuse the bell peppers with delicious flavors. Place the bell peppers stem side down, making sure to pack them tightly to avoid air pockets. After filling the jars, reheat the mixture in which you blanched the bell peppers and pour it hot over the peppers, ensuring the liquid completely covers them.

Seal the jars tightly and place them in a warm spot, covered with blankets, to allow the sterilization process to take place. Let them cool completely in this position, which will ensure optimal preservation. After cooling, store the jars in cool, dark places where they can be kept for months. These pickled bell peppers will make a perfect side dish for various dishes or a delicious appetizer, bringing a touch of summer to every meal. Enjoy them with family and friends, relishing a recipe that will always bring smiles!

 Tags:  tomatoes pepper oil sugar pickles gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes