Peppers in broth

Recipe for Peppers in Broth: The Preserved Delight of Autumn

Peppers in broth are a delicacy that should not be missing from any pantry. They are perfect for enjoying during the winter, bringing a splash of freshness and color to every meal. The recipe I will share with you is inspired by the tradition of vegetable preserves, but with a personal touch of flavor and texture. I will detail each step of the process, providing you with useful tips and information about the ingredients used, to achieve an exceptional result.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Number of servings: 10 jars

Ingredients:
- 5 kg peppers
- 500 ml tomato broth (ideally, use homemade broth full of flavor)
- 200 ml vinegar (preferably white wine or apple vinegar)
- 300 ml oil (sunflower oil is a good choice, but olive oil can add a distinct taste)
- 400 g sugar (brown sugar can add a note of caramelization)
- Salt and pepper to taste
- 4 celery stalks with leaves (celery leaves add a fresh and distinct flavor)
- 2 bay leaves

Step 1: Preparing the peppers
Start by cleaning the peppers of seeds. Wash them well under cold running water to remove impurities. After cleaning, let them drain in a colander to eliminate excess water. This step is essential for the peppers to absorb the flavors from the broth.

Step 2: Preparing the broth
In a large pot, add the tomato broth, vinegar, oil, sugar, celery leaves, and bay leaves. Place the pot over low heat, stirring gently until the sugar dissolves completely. It is important not to let the mixture boil too hard, as you want to keep the delicate flavors of the ingredients.

Step 3: Seasoning
After the sugar has dissolved, taste the mixture and add salt and pepper to your preference. This is the moment when you can experiment with spices, adding, for example, a pinch of sweet paprika or garlic for a more intense flavor.

Step 4: Cooking the peppers
Slice the peppers thinly, then add them to the pot. Let them simmer for about 20 minutes, stirring occasionally. The peppers should become slightly tender, but do not let them soften too much. I recommend checking them constantly to maintain their crunchy texture.

Step 5: Filling the jars
Prepare the jars, ensuring they are clean and dry. It is ideal to sterilize them, either by boiling or in the oven. Meanwhile, take the hot pepper mixture and fill each jar, leaving about 1 cm of space at the top. Make sure each jar is well sealed.

Step 6: Preserving
The filled jars should not be processed in a water bath, but covered with a lid and wrapped in blankets or thick towels to cool slowly. This process helps create a vacuum, essential for preservation. Leave them like this until the next day, when you can store them in the pantry.

Useful tips:
- Peppers can be replaced with other vegetables, such as bell peppers or eggplants, to create interesting variations.
- Store the jars in a cool, dark place to maintain their freshness.
- If you prefer a spicy note, add a hot pepper to the broth.

Nutritional information:
This recipe for peppers in broth is rich in vitamins and antioxidants, being an excellent source of vitamin C, potassium, and fiber. Each serving contributes to a healthy and balanced diet, offering delicious flavor without adding many calories.

Frequently asked questions:
1. Can I use frozen peppers?
Yes, but it is preferable to use fresh peppers for the best texture.

2. How long can I keep the jars?
If well sealed and stored under optimal conditions, the peppers can last up to 1 year.

3. What can I combine peppers in broth with?
They are delicious alongside meats, in sandwiches, or as a side dish for various dishes.

In conclusion, preparing peppers in broth is not only a practical activity but also a pleasant one. We enjoy the autumn harvest and prepare for winter, bringing color and flavor to every meal. Feel free to experiment with the recipe, adapting it to your preferences. Enjoy your meal!

 Ingredients: 5 kg bell peppers, 500 ml broth, 200 ml vinegar, 300 ml oil, 400 g sugar, salt and pepper to taste, celery leaves (4 stalks with leaves), bay leaves

 Tags:  bell peppers canned food