Pickled bell peppers

In our household, jars of pickled vegetables sometimes disappear faster than the food on the table. The pickled peppers with horseradish turn out crunchy and are easy to make, but I've realized that a little organization is needed in advance, especially if you're making a larger batch. I've tried this recipe several times, without changing the base, just with minor adjustments to the spices after seeing what my family prefers.

Quick Info

Total time: about 2-3 hours (depending on how quickly you work with the quantities)
Preparation time: 1.5-2 hours
Boiling/steeping time: 30-40 minutes (including adding the peppers in batches)
Servings: jars for approximately 6 kg of peppers
Difficulty: easy to medium, especially regarding the blanching part
Recipe type: winter pickles

Ingredients

6 kg peppers (choose healthy, firm ones)
1 kg apple cider vinegar (do not use flavored vinegar)
0.5 kg sugar
10 liters water
3 packets of whole peppercorns
Coarse salt (to taste, start with 4 tablespoons and taste the brine)
1 packet of bay leaves
2-3 bunches of horseradish root

Optional:
Mustard seeds
Cauliflower (you can intersperse it among the peppers)

Preparation Method

1. Wash the peppers well, remove the seeds and stems, then cut them into quarters. This makes it easier to fit them into the jars.
2. In a large pot, bring the 10 liters of water to a boil, add the vinegar, sugar, salt, peppercorns, and bay leaves. Stir until the salt and sugar dissolve.
3. Once the brine reaches a boil, reduce the heat. Add a batch of peppers (enough to fit without crowding) and let them sit for a few minutes until they start to change color. Do not let them boil for too long; just blanch them lightly.
4. Remove the blanched peppers with a spatula or slotted spoon and place them in a bowl. Repeat until all the peppers are done.
5. Cut the cleaned horseradish into thick strips, about 1 cm wide.
6. Place a few strips of horseradish at the bottom of each jar. Then layer the pepper pieces, possibly with a few peppercorns, bay leaves, and (optional) cauliflower or mustard seeds. Fill the jar almost to the top, alternating layers of peppers and horseradish.
7. Pour the hot brine over the peppers directly from the pot until they are completely covered.
8. Seal the jars tightly. Wrap them in blankets or thick clothes and leave them like that until the next day to cool slowly. This helps with sealing and maintaining crunchiness.

Why I Make This Recipe Often

For me, the pickled peppers almost always turn out crunchy and sweet-sour, and they pair well with any meat or potato dish. They don't need to be pasteurized and keep very well throughout the cold season. Plus, they easily adapt to whatever spices or vegetables you have on hand.

Tips and Variations

Tips

- Cut the peppers into roughly equal sizes so they fit well in the jars.
- Taste the brine before blanching the peppers; if it seems too sour or too sweet, adjust the sugar or vinegar accordingly.
- Use fresh horseradish; otherwise, it loses its flavor and preserving effect.

Substitutions

- Apple cider vinegar can be used instead of regular vinegar, but do not use balsamic vinegar or other flavored varieties.
- If you can't find horseradish, it's better to omit it than to use jarred versions; however, the pickles will not last as long.

Variations

- You can add pieces of raw cauliflower among the peppers.
- For an extra flavor boost, add mustard seeds between layers.
- If you prefer spicier pickles, add a few thin slices of hot pepper to each jar.

Serving Ideas

- Directly from the jar, alongside roasted or grilled meat.
- With beans or potato dishes, for a bit of acidity and freshness.

Frequently Asked Questions

Do the peppers need to be blanched, or can they be put in raw?
In this recipe, I blanch them to keep them crunchy and to fit better in the jars. If you put them in raw, they won't achieve the same texture and won't absorb the brine as well.

Can other types of vinegar be used?
Apple cider vinegar is milder and does not leave a harsh taste. You can also use regular 9% vinegar, but dilute it with water to avoid it being too strong.

Why are the jars wrapped in thick clothes until the next day?
This allows them to cool slowly and seal well, without cracking the peppers or creating excessive condensation.

How long do the pickled peppers last in the pantry?
If everything was clean and the jars are sealed well, they can last even a year in a cool, dark place.

Can I use iodized salt?
For pickling, it's safer to use non-iodized coarse salt to avoid fermentation issues.

Nutritional Values

Approximately, a 100 g serving of pickled peppers (with drained brine) contains about 35-45 kcal. Carbohydrates 8-10 g (natural sugars + some added sugar), protein 0.7-1 g, fat under 0.5 g. The final amount of sugar consumed varies, as much of it remains in the brine.

Storage and Reheating

Well-sealed jars last in the pantry throughout the season without needing further intervention. They do not require reheating. Once opened, store in the refrigerator and consume within 7-10 days. If you notice any changes in taste or smell, do not consume the pickles.

 Ingredients: 6 kg bell peppers, 1 kg apple vinegar, 1/2 kg sugar, 10 l water, 3 packets of whole pepper, coarse salt, 1 packet of bay leaves, 2-3 bunches of horseradish root

 Tags:  pickled peppers