Whole pickled peppers

Whole pickled bell peppers - A traditional recipe for a winter full of flavors

Autumn is the ideal time to prepare pickles, and whole pickled bell peppers are a delicious and colorful choice. This recipe will provide you with a unique culinary experience, featuring whole peppers that retain their taste and flavor due to their seeds and stem. This dish not only enriches winter meals but also brings a touch of nostalgia, reminding us of the times when our grandmothers filled jars with fresh vegetables and aromatic spices.

Preparation time: 30 minutes
Boiling time: 15 minutes
Total time: 45 minutes
Number of servings: 6 jars of 720 ml

Required ingredients

- 3 kg bell peppers
- Hot peppers (optional, to taste)
- 1 l vinegar (minimum concentration 9%)
- 2 l water
- 2 tablespoons honey
- Sugar to taste (approximately 500 g)
- 60 g coarse non-iodized salt
- 3 bay leaves
- Pickling spice mix (mustard seeds, allspice, coriander, pepper, etc.)
- A few sticks of horseradish root

Preparing the pickles

Step 1: Preparing the ingredients
Start by selecting the bell peppers. Choose firm vegetables without spots or defects, with a crunchy texture. After harvesting, wash them well under cold running water. If there are any impurities left, use a toothbrush to clean the folds of the pepper. This technique may seem unusual, but it is extremely effective in removing dirt.

Step 2: Blanching the bell peppers
After thoroughly cleaning the peppers, cut their stems to save space in the jars. Score them lightly in four places to check if they are clean inside. This step is crucial, as a spoiled pepper can compromise the entire jar. Blanch the peppers in boiling water for 2-3 minutes, then remove them to a bowl and let them cool.

Step 3: Preparing the brine
In a large pot, add the water and vinegar. Bring to a boil, and when it starts boiling, reduce the heat. Add the salt, honey, and sugar, stirring until the sugar is completely dissolved. Here, you can adjust the amount of sugar to your taste. Add the bay leaves and the pickling spice mix when the sugar is fully dissolved.

Step 4: Filling the jars
Sterilize the 720 ml jars you will use. Place the bell peppers, along with the hot pepper (if you choose to use it) and horseradish sticks, into the jars. For each jar, approximately 3 bell peppers should fit, but you can use larger jars if you have them available. Pour the hot brine mixture over the peppers, ensuring they are completely covered.

Step 5: Sealing the jars
Screw the jar lids on tightly, then wrap them in kitchen towels to keep them warm. Let them cool completely at room temperature, then store them in a dark place, such as a pantry. The pickles will be ready to consume after about two to three weeks, during which the flavors will intensify.

Useful tips

- Checking the bell peppers: It is essential to have extra peppers on hand to compensate for any losses during the checking process.
- Using sticks: If the peppers float in the jar, you can use ice cream sticks to keep them submerged.
- Spicy version: If you want to add a bit of heat, the hot peppers can be pickled using the same recipe, but in this case, let the brine cool completely before pouring it into the jars.

Nutritional information

Pickled bell peppers are a good source of vitamins and antioxidants. They contain vitamin C and fiber, contributing to a healthy diet. Additionally, pickles can help improve digestion due to the natural probiotics generated during fermentation.

Frequently asked questions

1. Can I use frozen bell peppers?
We recommend using fresh bell peppers for the best results. Frozen peppers may have a different texture after thawing.

2. What other vegetables can I pickle?
Besides bell peppers, you can try pickling cucumbers, cauliflower, or carrots, all of which have unique flavor and texture.

3. How can I serve pickled bell peppers?
Pickled bell peppers are a perfect accompaniment for grilled meats, salads, or even in sandwiches. They can also be used as a garnish for appetizer platters.

These pickled bell peppers are not just a recipe but a way to preserve the taste of summer and the aroma of autumn for the cold winter days. I encourage you to try this simple and flavorful recipe, and your bell peppers will quickly become a family favorite!

 Ingredients: 3 kg bell peppers hot peppers (optional) 1 l vinegar minimum concentration 9% 2 l water two tablespoons of honey sugar to taste (approximately 500 g) 60 g coarse non-iodized salt 3 bay leaves pickling spice mix (mustard seeds, allspice, coriander, pepper, etc.) a few sticks from a horseradish root