Pickled bell peppers

Pickled peppers - a crunchy, aromatic delight full of freshness that reminds us of warm summer days, but can be enjoyed all year round! This traditional recipe is perfect for adding a touch of flavor to your favorite dishes, as well as for enjoying the taste of fresh peppers even in the cold season.

Preparation time: 30 minutes
Marinating time: 12 hours
Storage time: 10 minutes
Number of servings: 3 jars of 720 ml and one small jar

Required ingredients:
- 15 peppers (choose the meatiest and healthiest ones)
- 200 ml vinegar (choose a quality vinegar for better taste)
- 60 g sugar (natural sweetener, you can also use brown sugar for a more caramelized taste)
- 100 g non-iodized salt (non-iodized salt helps maintain the vibrant color of the peppers)
- 1 horseradish root (for a spicy and aromatic taste)
- Celery leaves (adds a fresh and aromatic note)
- Whole peppercorns (for a bit of spiciness)
- Mustard seeds (for a slightly sweet and aromatic taste)

Step by step for pickled peppers:
1. Preparing the peppers: Start by washing the peppers well under a stream of cold water. It is important to remove any impurities or pesticides so you can enjoy a healthy preserve. After they have drained well, remove the stems and cut each pepper into 2 or 4 pieces, depending on your preference.

2. The horseradish: Peel the horseradish root and cut it into long slices, then into smaller strips. The horseradish will add an intense aroma and a spicy taste to the cut peppers.

3. Preparing the marinade: In a separate bowl, combine the vinegar, salt, sugar, mustard seeds, and whole peppercorns. Mix the ingredients well until the sugar and salt dissolve completely. If you want to enhance the flavor, you can also add 2 tablespoons of extra virgin olive oil.

4. Marinating: Place the cut peppers in a larger bowl, add the horseradish strips, and pour the marinade over them. Gently mix everything so that each piece of pepper is covered by the liquid. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for at least 12 hours, preferably overnight. This step is essential as it will allow the peppers to absorb the flavors and release enough water to create the brine.

5. Bottling: After the peppers have marinated, it is time to transfer them to jars. Arrange the slices of pepper and horseradish in sterilized jars, adding a few celery leaves for extra flavor. Use the liquid left over to fill the jars, making sure each jar is full but without leaving air inside.

6. Pasteurization: Cover the jars with lids and place them in a large pot, on the bottom of which you have placed a towel. Cover the jars with another towel and fill the pot with water, so that it reaches halfway up the jars. Bring the water to a boil and let the jars simmer over moderate heat for 10 minutes. This process will help seal the jars and preserve the peppers.

7. Cooling: After the boiling time has expired, let the jars cool in warm water until the next day. This way, the peppers will keep better and have a crunchy texture.

8. Storage: Once the jars have completely cooled, wipe them dry and place them in the pantry, where they will be ready to be enjoyed in the cold season!

Nutritional benefits:
Peppers are an excellent source of vitamin C and antioxidants, contributing to strengthening the immune system. Additionally, horseradish has antibacterial properties and is known for its beneficial effects on digestion. This pickled pepper recipe is not only delicious but also healthy!

Useful tips:
- Choose quality peppers with a firm texture and no scratches.
- You can experiment with other flavors by adding a few coriander seeds or bay leaves.
- If you like your peppers a bit sour, you can increase the amount of vinegar.
- These pickled peppers pair perfectly with meat dishes, cheeses, or even in sandwiches, adding a touch of freshness and flavor.

Frequently asked questions:
- Can I use frozen peppers? We recommend using fresh peppers for optimal texture and taste.
- How long do pickled peppers last? If stored properly, pickled peppers can last for several months under refrigeration.
- Can I add other vegetables? Sure! You can add carrots or cucumbers to vary the recipe.

Dream of cold winters when you can enjoy a plate of pickled peppers alongside a slice of polenta and fresh cheese. This recipe is not just a way to preserve vegetables but an invitation to bring joy and flavor to your table, regardless of the season. Enjoy your meal!

 Ingredients: 15 fleshy bell peppers, 200 ml vinegar, 60 g sugar, 100 g non-iodized salt, 1 root horseradish, celery leaves, whole peppercorns, mustard seeds