Pickled Peppers with Cauliflower

 Ingredients: - 50 pieces of red bell peppers - 1 large and dense cauliflower - 4 large carrots - 1 teaspoon mustard seeds - 1-2 roots of horseradish - 2 stalks with celery leaves - 2-3 pieces of bay leaves - 10-15 peppercorns Solution: - 2 l water - 1 l vinegar - 30 g salt - 500 g sugar

To prepare a delicious recipe for stuffed peppers with cauliflower, it is essential to follow the steps carefully, ensuring that each ingredient is well-prepared and that the preservation process is done correctly. Start by washing the peppers, cauliflower, and celery leaves thoroughly, making sure to remove any impurities. Once drained, prepare the peppers for stuffing; cut off the stem and remove the seeds using a spoon or a sharp knife.

Then, break the cauliflower into small florets, which will be carefully stuffed into the peppers. It is good to leave the cauliflower florets smaller, so they fit perfectly inside the peppers. Once you have filled the peppers with the cauliflower florets, prepare the jars. Place a layer of celery leaves at the bottom of each jar, followed by a few peppercorns and bay leaves. These ingredients will add a special flavor to the final dish.

For an extra touch of flavor, slice the carrots into thin, dented rounds, and add them between the layers of peppers. Sliced horseradish will provide a spicy and unique taste, so feel free to incorporate it into the mix. If you prefer the mustard seeds not to spread in the jar, you can place them in a cheesecloth bag, which you put on top. Alternatively, you can sprinkle them directly on the vegetables, depending on your preferences.

To finish the recipe, prepare the preservation solution. In a pot, combine the necessary ingredients, add water, and put it on the heat until the mixture boils. It is important to stir constantly to avoid burning the ingredients. Once the solution is hot, carefully pour it over the stuffed peppers in the jars. Make sure the solution completely covers the vegetables to prevent bacterial growth.

After filling the jars, close them with lids and place them in a warm spot, covered with blankets, to allow the dry steaming process to take place. Leave the jars like this until they cool completely. This is a crucial step, as it helps form a vacuum inside the jars, contributing to the long-term preservation of the vegetables.

Once cooled, store the jars in a cool, dark place, where they will retain their flavors and texture. These stuffed peppers with cauliflower will be an excellent accompaniment for winter meals or a savory appetizer for various occasions. Bon appétit!

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