Bell peppers in vinegar

Delicious recipe for pickled capia peppers: a classic dish full of flavor

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: about 3 jars of 800 g

Introduction
Pickled capia peppers are a delicacy that brings a splash of color and taste to every meal. This recipe stands out for its perfect combination of sweetness and acidity, transforming the peppers into an ideal accompaniment for various dishes. Whether served alongside a steak, in sandwiches, or simply as an appetizer, these marinated peppers are an excellent choice. Additionally, preserving vegetables in vinegar is an old tradition, and every housewife has her unique version. So, let’s discover together how to prepare these pickled capia peppers!

Necessary ingredients
- 2 kg red capia peppers (choose ripe, unblemished peppers for better flavor)
- 1/2 l of 9-degree vinegar (this will ensure the desired acidity)
- 1 1/2 l of water (to dilute the vinegar)
- 250 g of sugar or honey (for a touch of sweetness)
- 2 tablespoons of salt (for preservation and taste)
- A few bay leaves (for aroma)
- Celery leaves (for added freshness)
- Mustard seeds, allspice, coriander, and pepper (for a complex flavor)
- 1 horseradish root (cut into pieces, for a spicy taste)

Preparing pickled capia peppers
1. Cleaning and preparing the peppers
Start by removing the stems and seeds from the capia peppers. Make sure to wash them well under running water to remove any impurities. Capia peppers are sweet and fleshy, making them perfect for preservation.

2. Preparing the pickling liquid
In a 5-liter pot, combine the vinegar, water, sugar (or honey), and salt. Add the bay leaves, mustard seeds, allspice, coriander, and pepper. Place the pot over medium heat and stir gently until the sugar and salt are completely dissolved. When the mixture begins to boil, it’s the perfect time to add the peppers.

3. Boiling the peppers
Add the capia peppers to the boiling liquid. Let them boil for 2-3 minutes, ensuring they are well covered with liquid. This is when the flavors meld, and the peppers become more tender, facilitating their preservation.

4. Filling the jars
Using a slotted spoon, remove the peppers from the pot and carefully place them in 800 g jars or in a larger 3 l jar. Make sure to arrange them one on top of the other, with the tops down, to save space and allow the liquid to penetrate well between them.

5. Adding the pickling liquid
Pour the hot liquid into the jars, ensuring it reaches among the peppers. Add a few pieces of horseradish and top with celery leaves. These not only add flavor but also an appealing look to the dish.

6. Sealing the jars
Close the jars with lids or cellophane, ensuring they are well sealed. It is recommended to leave the jars covered until the next day to check the liquid level and top up if necessary. This step is essential to ensure that the peppers remain well covered and preserved.

Practical tips for a perfect result
- Choosing the peppers: Choose quality capia peppers, free from blemishes or imperfections. Fleshier peppers will provide better flavor and a more pleasant texture.
- The vinegar: Use quality vinegar, preferably with 9-degree acidity, to achieve a balanced taste.
- Preservation: Ensure that the jars are well sterilized before filling to prevent the growth of bacteria. You can sterilize jars by boiling or in the oven.
- Variations: If you want to experiment, you can add extra spices like nutmeg or garlic to customize the flavor. You can also try replacing the vinegar with wine or balsamic vinegar for a different note.

Nutritional information and calories
Capia peppers are rich in vitamin C, antioxidants, and fiber, making them a healthy choice. They contain approximately 25 calories per 100 grams, and by preserving in vinegar, they not only retain their nutrients but also become a source of probiotics, beneficial for digestion.

Serving pickled capia peppers
These peppers are wonderful as a side dish for steaks, in salads, or sandwiches. You can serve them alongside goat cheese or Greek yogurt for a perfect combination. They also pair excellently with a refreshing drink, such as mint tea or a dry white wine.

Frequently asked questions
1. Can I use other peppers?
Yes, you can experiment with other types of peppers, such as hot peppers or green peppers, but be careful with the proportions of salt and sugar, as these may vary.

2. How long can I keep the jars?
If well sealed, the jars can be stored in the pantry for 6-12 months. Once opened, it is recommended to consume them within 2-3 weeks and keep them in the refrigerator.

3. Can I add other ingredients to the jars?
Certainly! You can add carrots, onions, or even zucchini for an interesting variety of pickled vegetables.

Conclusion
Cooking capia peppers in vinegar is a satisfying activity and an excellent way to savor the flavors of the season year-round. Try this simple and delicious recipe, and the intense taste of the marinated peppers will win you over! Don’t forget to share the result with your loved ones, as nothing compares to the joy of enjoying together a dish cooked with love. Enjoy your meal!

 Ingredients: 2 kg red bell peppers, 1/2 l of 9-degree vinegar, 1 1/2 l of water, 250 g of sugar or honey, 2 tablespoons of salt, a few bay leaves, 1 celery, mustard seeds, allspice, coriander, pepper, 1 horseradish.