Pickled peppers

Pickled Peppers: A Delicious and Colorful Recipe

I propose a fantastic recipe for pickled peppers, a classic dish that brings a touch of summer to every winter. These crunchy and flavorful vegetables are not only delicious but also very versatile – they can be used in salads, sandwiches, or as a side dish for various meals. So, let’s get to work!

Preparation time: 30 minutes
Marinating time: 24 hours
Total time: 24 hours and 30 minutes
Number of servings: 10 jars of 0.720 kg

Ingredients:
- 6 kg of peppers
- 11 tablespoons of salt
- 1 liter of vinegar
- 500 g of sugar
- Peppercorns (about 1-2 tablespoons)
- Bay leaves (4-5 leaves)
- Horseradish (about 3-4 pieces of root)
- Celery leaves (a few, fresh)
- 0.720 kg jars (10 pieces)

Preparation:

1. Preparing the peppers:
Start by washing the peppers well under cold running water. It is essential to remove any impurities. Once cleaned, cut them in half, remove the seeds, and slice them thinly. This shape allows for even marinating and a crunchy texture.

2. Marinating the peppers:
In a large bowl, add the pepper slices and sprinkle salt and sugar over them. Pour in the vinegar and mix well to ensure all slices are covered. Cover the bowl with plastic wrap and let the peppers marinate at room temperature for 24 hours. This step is crucial as it helps intensify the flavors and develop a delicious taste.

3. Preparing the jars:
Before filling the jars, wash them well and sterilize them. You can do this either by boiling them for 10 minutes or by using the oven at 120 degrees Celsius for 15-20 minutes. These hygiene measures are essential to prevent spoilage of your preserves.

4. Assembling the peppers in jars:
Place a few celery leaves and some peppercorns at the bottom of each jar. These will add not only flavor but also a pleasant appearance. Fill the jars with the marinated peppers, ensuring that you pack them tightly to avoid air bubbles.

5. Adding spices:
In each jar, add about 3 pieces of peeled horseradish cut into sticks, as well as 1-2 bay leaves. These ingredients will not only enhance the flavor but also contribute to the preservation of the peppers.

6. Filling with liquid:
After filling the jars with peppers, carefully pour the remaining marinade liquid over them, ensuring all slices are completely covered. Seal the jars with sterilized lids and make sure they are well sealed.

7. Final step - sterilization:
To keep the peppers in optimal conditions, it is recommended to sterilize the filled jars. You can do this by boiling the jars in water for about 20-30 minutes. This will ensure a longer shelf life for your preserves.

8. Storage:
After sterilization, let the jars cool completely and store them in a dark, cool place. The pickled peppers will be ready to enjoy after about 2-3 weeks, during which time the flavors will intensify.

Useful tips:
- Choose fresh, meaty peppers without blemishes for the best results.
- You can adjust the amount of sugar and salt according to your preferences, but keep in mind that these ingredients are essential for preservation.
- If you prefer a spicier taste, add some mustard seeds or hot peppers to the jars.
- Pickled peppers can be deliciously combined with feta cheese or used as a filling for sandwiches.

Nutritional benefits:
Peppers are rich in vitamins A and C, having antioxidant properties that help strengthen the immune system. They also contain fiber that aids digestion and maintains intestinal health.

Frequently asked questions:
1. How long can I keep pickled peppers?
Pickled peppers can be stored for a year if stored correctly.

2. Can I use other vegetables?
Yes, you can combine peppers with carrots, cucumbers, or cauliflower for a varied pickling.

3. Can I consume pickled peppers if I have salt issues?
Try to reduce the amount of salt used in the marinade, but keep in mind that it is essential for preservation.

These pickled peppers are undoubtedly a delicacy worth trying and savoring. Whether you serve them alongside a juicy steak or in a colorful salad, your peppers will add a burst of flavor to any meal! So, get ready to enjoy a homemade preserve full of flavor and color!

 Ingredients: 6 kg bell peppers 11 tablespoons salt 1 liter vinegar 500 g sugar Peppercorns Bay leaves Horseradish A few celery leaves 0.720 kg jars

 Tags:  bell peppers canned food