Bell pepper salad with mushrooms

Pepper salad with mushrooms - A fall delicacy

When it comes to vegetable preserves, pepper salad with mushrooms is among the most beloved dishes. This recipe is not only an excellent way to preserve the flavors of summer for the colder months but also a combination of textures and tastes that will delight your taste buds. Whether you serve it as a side dish with a roast or as an appetizer, this salad is a perfect choice.

Total preparation time: 1 hour 30 minutes
Preparation time: 30 minutes
Cooking time: 1 hour
Number of servings: 6 jars of 400 ml

Ingredients:

- 2 kg peppers (make sure they are firm and well-ripened)
- 2 kg mushrooms (forest mushrooms, ideal for pickling)
- 2 kg onions (choose a white onion for a milder taste)
- 250 ml vinegar (preferably wine or apple cider, for a more pleasant taste)
- 1 l water
- 1.5 tablespoons coarse salt (non-iodized salt is best)
- 3 tablespoons honey (for a slightly sweet taste)
- 4 tablespoons oil (extra virgin olive oil is an excellent choice)
- Peppercorns
- Allspice berries
- Bay leaves
- Mustard seeds

Step by step:

1. Preparing the mushrooms: Start by cleaning the mushrooms under cold running water, ensuring you remove any impurities. Then, boil them in boiling water for 30 minutes. This will help eliminate bitterness and sterilize the mushrooms.

2. Cooling the mushrooms: After boiling, drain the mushrooms and rinse them with cold water to stop the cooking process. Let them drain well in a colander or bowl.

3. Cutting the vegetables: While the mushrooms cool, slice the peppers into thin strips and the onion into thin rings. It’s important to have all the ingredients prepared to blend the flavors quickly.

4. Preparing the brine: In a large pot, combine the vinegar, water, salt, honey, and oil. Heat over medium heat and add a few peppercorns, allspice, bay leaves, and mustard seeds. Stir well and let the mixture boil. When it starts to boil, it’s time to turn off the heat.

5. Blanching the vegetables: Start blanching the vegetables. Add the onion to the boiling brine and let it boil for 2-3 minutes, then remove it with a slotted spoon. Repeat the process with the peppers, blanching them for 2-3 minutes, followed by the mushrooms. This step ensures that the vegetables will be perfectly crunchy and absorb the flavors of the brine.

6. Mixing the ingredients: In a large bowl, combine all the blanched vegetables: peppers, mushrooms, and onion. Mix well to evenly distribute the flavors.

7. Bottling: Fill the clean jars with the pepper salad, leaving about 1 cm of space at the top. Cover the vegetables with the hot brine. Ensure that the vegetables are completely covered by the liquid.

8. Sterilizing: Seal the jars and place them in a tray. Fill the tray with warm water so that it reaches halfway up the jars. Preheat the oven to 180°C and sterilize the jars for 25-30 minutes. This step is essential to ensure the preservation of the salad.

9. Cooling: After sterilization, remove the jars from the oven and wrap them in blankets. Let them cool gradually, which will create a vacuum that helps preserve the salad long-term.

Useful tips:

- Selecting ingredients: Choose shiny peppers without spots and fresh mushrooms. Always check that the mushrooms do not have a soft texture or unpleasant smell.
- Variations: You can also add other ingredients, such as grated carrots or hot peppers, for a spicier salad.
- Serving: Pepper salad with mushrooms is delicious served alongside feta cheese or as part of an appetizer platter. It also pairs very well with plum brandy for a traditional meal.

Nutritional benefits:

This salad is not only tasty but also healthy. Peppers are rich in vitamin C, and mushrooms contain antioxidants and fiber, making them a good ally in maintaining digestive health. Honey adds a touch of sweetness and has antibacterial properties.

Frequently asked questions:

- Can I use other types of mushrooms? Yes, you can use champignon or oyster mushrooms, but the taste will be different.
- How long does this salad last? If made correctly and sterilized, the salad can last up to a year in the pantry.
- Can I consume the salad if I have gluten intolerance? Yes, this recipe is completely gluten-free.

Pepper salad with mushrooms is a traditional recipe that brings together the flavors of nature and the season. With a little effort and love, you will create a dish that will delight both family and friends. So, get ready to bring a touch of summer to every winter meal!

 Ingredients: 2 kg bell peppers, 2 kg small mushrooms, 2 kg onions, 250 ml vinegar, 1 l water, 1.5 tablespoons coarse salt, 3 tablespoons honey, 4 tablespoons oil, pepper, allspice berries, bay leaves, mustard seeds