Bell pepper in vinegar
Delicious Pickled Bell Peppers Recipe
I invite you to discover pickled bell peppers, a classic recipe full of flavor and zest that will transform your meals into a true delicacy. These bell peppers are more than just a simple preservation dish; they are an explosion of aromas, perfect for accompanying any dish or enjoying on their own. Let's embark on this culinary journey together!
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Number of Servings: 4 jars of 800 g or 1 jar of 3 l
Ingredients
- 2 kg red bell peppers
- ½ l 9-degree vinegar
- 1½ l water
- 250 g sugar or honey
- 2 tablespoons salt
- a few bay leaves
- celery leaves (about one bunch)
- mustard seeds (1 tablespoon)
- allspice berries (1 teaspoon)
- coriander seeds (1 teaspoon)
- pepper (1 teaspoon)
- 1 horseradish root
Preparing the Peppers
1. Cleaning the Peppers: Start by cleaning the bell peppers. Cut off the stems and remove the seeds. Wash them well under a stream of cold water. This step is essential to ensure that the peppers are clean and ready for preservation.
2. Preparing the Pickling Liquid: In a 5 l pot, add the vinegar, water, sugar (or honey), salt, bay leaves, mustard seeds, allspice, coriander, and pepper. Heat over medium heat, stirring gently until the sugar and salt are completely dissolved.
3. Boiling the Peppers: When the liquid starts to boil, add the bell peppers, making sure they are well covered with liquid. Let them boil for 2-3 minutes. This step will help the peppers absorb the flavors from the pickling liquid.
Packing into Jars
4. Transferring the Peppers: Remove the peppers from the liquid using a slotted spoon and carefully place them in a pot. Continue the process until you have finished all the peppers.
5. Filling the Jars: Place the peppers in 800 g jars or in a 3 l jar, making sure to stack them on top of each other, with the tips facing down. Pour the hot liquid over the peppers, ensuring it seeps well between them. Add pieces of horseradish and celery leaves for extra flavor.
6. Sealing the Jars: Close the jars with lids or cellophane. It is recommended to leave the jars covered until the next day so you can check the liquid level. If you notice that the liquid has decreased, top it up with more hot liquid.
Practical Tips
- Calories and Nutritional Benefits: Bell peppers are an excellent source of vitamins, especially vitamin C, and antioxidants. These pickled peppers can help improve digestion and add a delicious taste to your meals. A serving of this recipe has approximately 70 calories, depending on the amount of sugar used.
- Honey Variation: If you prefer a sweeter taste, you can replace the sugar with honey. This will add a caramelization note that will blend perfectly with the flavor of the peppers.
- Be Careful with Spices: You can experiment with different spices, adding, for example, garlic or chili for a more intense flavor.
To Serve
This dish is ideal to be served alongside grilled meats, salads, or even as an appetizer. You can pair it with fresh cheese or use it to enhance a sandwich. Pickled bell peppers are an excellent choice for festive meals or ordinary days, bringing a splash of color and flavor.
Frequently Asked Questions
- How long do pickled peppers last? If stored in a cool, dark place, pickled bell peppers can last up to a year.
- Can I use peppers of other colors? Certainly! Green or yellow peppers can add a variety of flavors and colors.
- Can they be consumed immediately after preparation? It is recommended to wait a few days before consuming them, so the flavors can develop and blend perfectly.
In conclusion, preparing pickled bell peppers is a pleasant and simple activity that will bring you great satisfaction. This pickled pepper recipe is not just a dish, but a culinary story that can be shared with loved ones. So, embrace the art of preserving and enjoy the authentic flavor of summer even on the coldest winter days!
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 with leaves, mustard seeds, allspice, coriander, pepper, 1 horseradish
