Peppers in aromatic sauce

Pepper in aromatic sauce – Autumn recipe for delicious pickles

Pepper in aromatic sauce is a delicacy that combines a sweet-sour taste with a crunchy texture, perfect for complementing any meal. This recipe is not only an excellent way to preserve garden vegetables but also an opportunity to enjoy the flavors of autumn throughout the year. Whether served alongside roasts, salads, or simply as an appetizer, peppers in sauce will bring a touch of joy to your table.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 4 jars of 800 ml

Ingredients

- 2000 g cleaned and chopped peppers
- 150 ml wine vinegar
- 200 ml rapeseed oil
- 200 g granulated sugar
- 1 tablespoon non-iodized salt
- 2 tablespoons mustard
- 1 tablespoon mixed peppercorns
- 3-4 bay leaves
- 300 ml tomato paste

Brief history

Peppers in sauce are a traditional recipe found in many households, especially during autumn when vegetables reach maturity. Pepper preserves have been used over time as a method to keep vegetables for winter, adding flavor to festive meals. This recipe is ideal for transforming surplus peppers into a delicacy that will remind you of warm summer days.

Preparing peppers in aromatic sauce

1. Preparing the peppers:
Start by washing the peppers well under cold running water. Cut them in half, remove the seeds and veins, then slice them into strips about 1 cm wide. If you want to save time and achieve uniform cuts, you can use a food processor.

2. Cooking the sauce:
In a large pot with a double bottom, add the vinegar, oil, mustard, salt, sugar, peppercorns, and bay leaves. Place the pot on low heat and let the ingredients simmer gently, stirring occasionally, until they combine. It is important not to boil the sauce too hard; you only want the sugar to dissolve and the flavors to meld.

3. Adding the peppers:
Once the sauce starts to simmer, add the pepper strips. Let them cook on low heat, uncovered, for 35-40 minutes, stirring gently from time to time. This step is essential to prevent the peppers from sticking to the bottom of the pot. You will be surprised at how much the volume of the peppers reduces and how much sauce results in the end.

4. Preparing the jars:
While the peppers are cooking, prepare the jars. They must be thoroughly sterilized. You can do this by rinsing them in hot water or placing them in the oven at 100 degrees Celsius for 15-20 minutes.

5. Bottling:
Once the peppers are soft and the sauce has reached a pleasant consistency, bottle the mixture in the sterilized jars. Make sure the jars are filled to the brim without leaving air bubbles. Seal the jars well and let them sit in a warm place until the next day to ensure they seal perfectly.

Useful tips

- Adjusting the spices: You can experiment with other spices, such as cumin or dill, to achieve diverse flavors.
- Sweeter peppers: If you prefer a sweeter taste, you can add more sugar to your liking.
- Using a food processor: Using a food processor for chopping the peppers will not only save you time but will also provide uniform cuts, essential for a beautiful presentation.

Frequently asked questions

1. Can I use riper peppers?
Yes, riper peppers will provide a more intense flavor and a softer texture. Just ensure they are healthy and blemish-free.

2. How can I check if the jars have sealed properly?
After they have cooled, you can check the seal by pressing down on the lid. If it doesn’t give, the jar is sealed correctly.

3. What is the shelf life of the pickles?
Under optimal conditions, peppers in aromatic sauce can be stored for up to a year in the pantry, away from direct light.

Serving and combinations

Peppers in aromatic sauce are versatile and can be served alongside a variety of dishes. Here are some suggestions:

- With roasts: Perfect alongside a pork or beef grill, adding a delicious contrast.
- In salads: Add peppers to salads to give them a vibrant taste and a splash of color.
- On bread: Use peppers as a filling for sandwiches or toast, being sure to add a touch of cheese for extra flavor.

Nutritional benefits

Peppers are an excellent source of vitamins, especially vitamin C, which helps strengthen the immune system. They also contain antioxidants that help protect the body against free radicals. Combined with rapeseed oil, peppers provide a healthy intake of essential fats.

In conclusion, peppers in aromatic sauce are not only a simple and quick recipe but also a true culinary delight. They preserve the flavors of autumn and allow you to enjoy them all year round! Happy cooking and enjoy your meal!

 Ingredients: cleaned and chopped bell peppers 2000 g, wine vinegar 150 ml, rapeseed oil 200 ml, granulated sugar 200 g, non-iodized salt 1 tablespoon, mustard 2 tablespoons, mixed peppercorns 1 tablespoon, bay leaves 3-4 pieces, tomato paste 300 ml.

 Tags:  pepper in sauce canned food