Pickled bell peppers (cold)

Pickled Peppers (Cold) – A Traditional Recipe for Delicious Preserves

Pickled peppers are an excellent choice to add a splash of flavor to your dishes, as well as to preserve the taste of summer for the cold winter days. This simple yet flavorful recipe is perfect for those who love pickles and want to enrich their pantry with delicious pickled peppers.

Preparation time: 30 minutes
Maceration time: 24 hours
Total time: 24 hours and 30 minutes
Number of servings: 10-12 jars

Ingredients:
- 7 kg peppers
- 800 ml vinegar (preferably 9%)
- 8 tablespoons pickling salt
- 600 g sugar
- 2 roots of horseradish
- 2 celery (leaves and root)
- 2-3 tablespoons mustard seeds
- 1 teaspoon peppercorns
- 1-2 tablespoons allspice
- 10-12 bay leaves

Step 1: Preparing the Peppers
Start by washing the peppers thoroughly under cold running water. It is important to remove any impurities to ensure good preservation and a cleaner taste. After washing, let them dry on a clean towel to remove excess water. Once dry, remove the stems and seeds, then cut them in halves or quarters, depending on your preference. Smaller peppers can remain whole, but larger ones should be cut to allow better absorption of flavor.

Step 2: Marinating the Peppers
In a large bowl, combine the sugar, vinegar, and salt. Mix well until the sugar and salt are completely dissolved. Add the cut peppers to this mixture and stir gently, ensuring that each piece is evenly coated. Add the bay leaves for extra flavor. Cover the bowl with a lid or plastic wrap and let the peppers marinate for 24 hours at room temperature. During this time, stir gently 4-5 times to ensure even marination.

Step 3: Bottling the Peppers
After the peppers have marinated, it’s time to transfer them to jars. Make sure the jars are well sterilized, either by boiling or washing in a dishwasher. In each jar, place pieces of celery and horseradish for a unique taste and texture. Add a few mustard seeds, peppercorns, and allspice to each jar, along with a bay leaf. These spices will provide a complex flavor and a hint of freshness to the peppers.

Step 4: Filling the Jars
After placing the peppers and spices in the jars, pour the strained liquid from the marinade, ensuring that the peppers are completely covered. It is important that the liquid reaches the top to prevent mold growth. If necessary, you can add a little water to fill it up. Place a piece of celery on top of each jar to help maintain the flavors.

Step 5: Sealing and Storing
Seal the jars tightly with lids and store them in a cool, dark place, such as a pantry or cellar. Your pickled peppers will be ready to consume after a few weeks, but the longer they sit, the more the flavor and taste develop.

Practical Tips:
- For a spicy version, you can add some hot peppers to the jars.
- Make sure to use well-ripened peppers, as they will provide a more intense flavor.
- If you prefer a sweeter taste, you can adjust the amount of sugar according to your preferences.
- Pickled peppers pair perfectly with various dishes, such as stews, sandwiches, or even as a side for grilled meats.

Nutritional Information:
Peppers are rich in vitamin C, antioxidants, and fiber, making them a healthy choice for any diet. This pickled pepper recipe is not only delicious but also beneficial for the immune system and digestion, with a low calorie content.

Frequently Asked Questions:
1. *How long can I keep pickled peppers?*
Pickled peppers can be stored for up to a year if stored correctly in cool, dark conditions.

2. *Can I use another type of vinegar?*
Yes, you can use apple cider vinegar or balsamic vinegar to adapt the recipe to your taste.

3. *What other vegetables can I pickle?*
Besides peppers, you can pickle cucumbers, carrots, onions, or cabbage.

4. *How can I use pickled peppers in cooking?*
Pickled peppers are delicious in salads, sandwiches, or as a side for grilled meats and rice dishes.

This cold pickled pepper recipe not only adds a burst of flavor to your meals but also gives you the satisfaction of preserving the tastes of summer for winter. Experiment, adapt, and enjoy every bite!

 Ingredients: 7 kg bell peppers, 800 ml vinegar, 8 tablespoons of salt for pickling, 600 g sugar, 2 roots of horseradish, 2 celery (leaf and root), mustard seeds, black peppercorns, allspice, bay leaves.