Sweet sour peppers

Delicious Sweet Sour Pepper Recipe

Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
Number of servings: 4 jars of 800 g

Welcome to the world of intense flavors and preserved dishes! Today, we will focus on a classic yet always delicious recipe: sweet sour peppers. These colorful peppers are not just a delicacy on our tables, but also a true symbol of culinary tradition, often served alongside various main dishes or as a garnish for sandwiches.

Necessary ingredients:

- 2 kg small bell peppers (a mix of yellow, orange, and red for a vibrant appearance)
- 2 liters of cherry plum juice (or, in its absence, lemon juice)
- 4 tablespoons of sugar
- 3 tablespoons of oil (for each liter of sour juice)
- Salt (to taste)

Helpful tip: Choose healthy peppers, free of spots or scratches, to ensure a quality final product. Small bell peppers have a crunchy texture that preserves well during canning.

Step 1: Preparing the cherry plum juice

Start by putting the cherry plum juice in a large pot to boil. If you prefer a less sour taste, gradually add water to adjust the acidity level. Add salt and the 4 tablespoons of sugar. Boil the mixture for about 5-7 minutes, stirring occasionally to dissolve the sugar.

Step 2: Adding the oil

Once the mixture starts to boil, add the 3 tablespoons of oil. This will add a note of richness and help preserve the peppers.

Step 3: Preparing the peppers

While the juice is boiling, carefully wash the peppers. Cut them into 4, but be careful not to cut them completely - leaving them attached at the base, so they keep their shape. This trick not only makes them more appealing, but also helps with better preservation.

Step 4: Filling the jars

Prepare the 800 g jars by placing them in a clean spot. When the juice is boiling, add the peppers to the pot for about 3 minutes, so they absorb the delicious flavors. Remove them with a spatula and carefully place them in the jars, openings facing up.

Step 5: Filling with juice and sealing

After placing the peppers in the jars, pour the hot juice over them, ensuring they are completely covered. Leave a bit of space at the top of the jar for expansion. Seal the jars with the appropriate lids.

Step 6: Preservation

Let the jars cool to room temperature, then store them in a cool, dark place. Sweet sour peppers can be consumed after a week, but their flavor will intensify over time.

Tips and variations

- You can add spices like pepper, dill, or bay leaves to customize the flavor.
- Substitute some of the cherry plum juice with tomato juice for a different sweet-sour note.
- For a spicy version, add a few slices of hot pepper to the jars.

Nutritional benefits

Peppers are an excellent source of vitamins A and C, being rich in antioxidants that help strengthen the immune system. This recipe is a wonderful way to preserve these healthy vegetables for the winter period.

Calories

In a 100 g serving of sweet sour peppers, the calories are approximately 50, depending on the amount of sugar and oil used.

Frequently asked questions

1. Can I use another type of juice for preservation?
Yes, you can use lemon juice or vinegar, but the taste will be different and more sour.

2. How long can the jars be stored?
If sealed correctly, sweet sour peppers can last up to a year, but it is recommended to consume them within 6 months to enjoy the best flavor.

3. What can I serve the sweet sour peppers with?
They are delicious alongside grilled meat, sandwiches, or even as a topping for salads.

I hope you enjoyed this sweet sour pepper recipe! It is an excellent way to bring a bit of color and flavor to your dishes. Don't forget to share the result with your loved ones - each jar is a piece of our culinary tradition and a story about tastes and memories. Enjoy your meal!

 Ingredients: 2 kg of small yellow, orange, and red bell peppers, plum juice or lemon juice, 4 tablespoons of sugar, 3 tablespoons of oil per liter of sour cream.