Pickled bell peppers
Pickled Peppers - A Canning Recipe for Winter
Pickled peppers are a traditional delicacy, loved by all who appreciate pickles. This recipe not only preserves the fresh taste of the peppers but also gives them an intense flavor and an appetizing appearance, perfect for serving alongside various dishes. So, let's embark on this delicious journey together, learning step by step how to prepare pickled peppers to enjoy them throughout the winter.
Preparation time: 1 hour
Sterilization time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 10 jars of 800 ml
Ingredients:
- 5 kg peppers
- Celery leaves (about 10-12 leaves)
For the brine:
- 1 liter of 9-degree vinegar (I recommend quality vinegar, such as Topoloveni vinegar)
- 3 liters of water
- 5 tablespoons of salt (1 tablespoon per liter)
- 5 tablespoons of sugar (1 tablespoon per liter)
- Whole peppercorns (about 1 tablespoon)
- Bay leaves (about 5-6 leaves)
Preparing pickled peppers:
Step 1: Preparing the peppers
Start by washing the peppers well under cold running water. Remove the stems and seeds, then cut them into quarters. Make sure to choose healthy peppers, free from blemishes or signs of damage, to achieve a high-quality preserve.
Step 2: Preparing the brine
In a large pot, add 3 liters of water, 1 liter of vinegar, 5 tablespoons of salt, 5 tablespoons of sugar, the whole peppercorns, and the bay leaves. Mix the ingredients well to combine all the flavors, then bring the mixture to a boil. It’s important to adjust the taste of the brine, so you can add more salt or sugar according to your preferences.
Step 3: Blanching the peppers
Once the brine has started to boil, add some of the peppers to the hot mixture. Let them boil for about 5 minutes until they become slightly soft and change color. This step is essential to ensure a pleasant texture for the peppers, so don’t skip it!
Step 4: Filling the jars
Use a slotted spoon to remove the peppers from the brine and carefully place them in a bowl. Continue with the remaining peppers in the same manner. Before filling the jars, place a few celery leaves at the bottom of each jar for added flavor. Then, pack the peppers into the jars, pressing them down gently to fit well.
Step 5: Pouring the brine
After filling the jars with peppers, pour the hot brine over them, making sure to include the peppercorns and bay leaves. Fill the jars nearly to the top, leaving a little space for expansion.
Step 6: Sterilizing the jars
Cover the jars with their corresponding lids. For sterilization, place the jars in a taller pot, on the bottom of which you have placed kitchen towels to prevent them from breaking. Add cold water up to the lower rim of the jars. When the water starts to boil, reduce the heat and let it simmer for 15-20 minutes. This step is crucial for ensuring safe and long-lasting preservation.
Step 7: Completing the process
After the sterilization time has expired, remove the pot from the heat and cover it with thick blankets to retain heat. Let the jars cool slowly, leaving them covered overnight. The next day, remove the jars from the water, wipe them, and store them in a dry, cool pantry.
Useful tips:
- Choose medium-sized peppers, as they will preserve more evenly.
- You can add other spices to the brine, such as dill or garlic, to vary the flavor.
- If you prefer a spicier taste, you can add some hot peppers to the jars.
- Make sure to use sterilized jars and lids to prevent contamination.
Nutritional benefits:
Peppers are an excellent source of vitamins, especially vitamin C, and antioxidants. They also contain fiber, which aids in healthy digestion. Eating pickles can stimulate digestion and improve gut flora.
Frequently asked questions:
1. How long can I keep pickled peppers?
Properly preserved pickled peppers can last for a year or even longer if stored under suitable conditions.
2. Can I use other types of vinegar?
Yes, you can use apple cider vinegar or balsamic vinegar, but the final taste will vary. White wine vinegar is also a good choice.
3. What can I serve with pickled peppers?
They pair perfectly with grilled meats, salads, or even as a side for sandwiches.
I hope this pickled pepper recipe has inspired you to start cooking and enjoy the delights of pickles throughout the winter. Don’t forget to share this recipe with your friends and invite them to join the vegetable preservation process. Cooking is an art that becomes even more enjoyable when shared with loved ones!
Ingredients: 5 kg of bell peppers, celery leaves, for brine: 1 liter of 9-degree vinegar (I use Topoloveni), 3 liters of water, 1 tablespoon of salt per liter, 1 tablespoon of sugar per liter, whole peppercorns, bay leaves.
