Pickled bell peppers

Pickled Peppers – A Classic Recipe for Your Winter

Pickled peppers are a delight that brings a touch of freshness and flavor to every winter meal. This recipe, passed down from generation to generation, is more than just a simple preservation; it is a culinary treasure that combines the sweet-sour taste with the crunch of fresh vegetables. Get ready to transform your peppers and cauliflower into exceptional pickles with an unmistakable aroma!

Preparation time: 1 hour
Cooling time: 30 minutes
Total time: 1 hour 30 minutes
Servings: 10 jars of 400 ml

Necessary Ingredients

- 5 kg of peppers
- 1 cauliflower (1-2 kg)
- 1 l of vinegar
- 1 kg of sugar
- 2 l of water
- 3 tablespoons of salt
- Peppercorns
- Mustard seeds
- Coriander
- Bay leaves
- 1 hot pepper (optional, for a bit of spiciness)
- 1 root of horseradish (cut into strips)

Necessary Utensils

- A large pot for boiling
- Clean and sterilized jars
- A wooden spoon
- A slicer or sharp knife for cutting
- A cloth or blanket for cooling

Preparing the Vegetables

1. Wash and Cut the Peppers: Start by washing the peppers well under cold running water. You can cut them in halves or quarters, depending on your preferences. Even cutting will ensure uniform preservation.

2. Prepare the Cauliflower: Break the cauliflower into small florets, washing them very well. This will add a crunchy texture and a delicate flavor to your pickles.

3. Organize the Jars: In the sterilized jars, start layering the vegetables. Place a layer of peppers followed by a layer of cauliflower. Continue alternating until the jars are filled. Add strips of horseradish, peppercorns, mustard, and coriander, as well as interspersed bay leaves.

Preparing the Brine

4. Boil the Brine: In a large pot, combine the vinegar, water, sugar, and salt. Bringing this brine to a boil is essential, as it will infuse the vegetables with the desired flavors. Stir constantly until the sugar and salt are completely dissolved.

5. Cool the Brine: Once the brine has boiled, let it cool slightly. This step is important to avoid affecting the texture of the vegetables.

Filling the Jars

6. Pour the Brine: Carefully pour the cooled brine over the vegetables, ensuring that they are completely covered. Leave a few centimeters of headspace for expansion.

7. Seal the Jars: Tighten the jar lids well to prevent air from entering. It is essential to ensure that the jars are tightly sealed for optimal preservation.

The Preservation Process

8. Bain-Marie: Place the jars in a pot of hot water, taking care not to submerge them completely. Let them in the bain-marie for 10-15 minutes, starting from the moment the water begins to boil. This step will help seal the jars.

9. Cool the Jars: After the processing time, remove the jars from the water and let them cool. I recommend wrapping them in a cloth or blanket to cool gradually. This helps to create a vacuum.

Storage

10. Store the Jars: Once cooled, label the jars with the date and contents. Store them in a cool, dark place, away from direct sunlight.

Serving Suggestions and Variations

Pickled peppers are a perfect accompaniment to various dishes, from roasts to salads. You can serve them alongside good cheese or even in sandwiches. You can also experiment with other vegetables, such as carrots or onions, to diversify the recipe.

Calories and Nutritional Benefits

Peppers are rich in vitamin C, fiber, and antioxidants, making them not only tasty but also healthy. A serving of pickled peppers (about 100g) contains approximately 50 calories, making it an excellent choice for those looking to add a touch of flavor without compromising their diet.

Frequently Asked Questions

1. Can I use other vegetables?
Yes! Carrots, onions, or even radishes can be added to the recipe for a variety of flavors.

2. How can I tell if the jars are sealed correctly?
After cooling, press the center of the lid; if it does not move, the jar is sealed correctly.

3. How long can I keep the pickles?
If stored properly, pickled peppers can be consumed for several years.

This pickled pepper recipe will not only fill your pantry with delightful flavors but will also add a touch of nostalgia to every meal. So, put on your apron and get ready to enjoy a moment of culinary creation!

 Ingredients: 5kg of bell peppers 1 cauliflower (1-2kg) 1l of vinegar 1kg of sugar peppercorns, mustard, coriander bay leaves hot pepper 2l of water 3 tablespoons of salt horseradish root

 Tags:  peppers cauliflower salt sugar