Bell pepper and pickled pepper salad

Bell Pepper and Sweet Pepper Salad – a delicious autumn recipe

Preparation time: 15 minutes
Cooking time: 7 minutes
Total time: 22 minutes
Servings: 4-6 servings

Every autumn, when the days become cooler and the harvest brings us a bounty of vegetables, I turn to a simple yet flavorful recipe: bell pepper and sweet pepper salad. This salad is not only delicious but also keeps well in the fridge for 1-2 weeks, providing you with a quick snack or a perfect accompaniment to various dishes. No matter how much you have on hand, this recipe is versatile and can be easily adapted.

A short story

Bell pepper and sweet pepper salad is a traditional dish often associated with harvest seasons when vegetables are at their peak. Cooking fresh vegetables and preserving them for winter is an ancestral practice that has been passed down through generations. This salad is not only a symbol of the onset of the cold season but also an excellent way to enjoy the vibrant taste of peppers even in the colder months.

Ingredients

- 4-6 bell peppers (any color you prefer)
- 4-6 sweet peppers (red or yellow, depending on preference)
- 1-2 tablespoons of salt (adjust to taste)
- 100 ml vinegar (9 or 10%, to your taste)
- 2-3 tablespoons of olive oil or sunflower oil
- Water (enough to cover the vegetables)

Preparation technique

1. Preparing the vegetables: Start by washing the bell peppers and sweet peppers thoroughly under cold running water. Remove the stems and seeds, then cut them into strips or pieces, depending on your preference. Don’t forget to use a sharp knife for even cuts.

2. Boiling the vegetables: Bring a large pot of water to a boil. Add the salt and stir. Once the water reaches a boiling point, add the cut bell peppers and sweet peppers. Boil for 5-7 minutes, stirring gently to ensure even cooking. Aim for an 'al dente' texture – the vegetables should remain crunchy, not fully cooked.

3. Adding the vinegar: About 1-2 minutes before turning off the heat, add the vinegar, adjusting the salt if necessary. This will add a note of acidity that will enhance the flavors of the vegetables.

4. Finishing the salad: After turning off the heat, add the oil and stir gently. This will help bind the flavors and give the salad a pleasant texture.

5. Cooling and storing: Allow the vegetables to cool to room temperature, then transfer them to a clean jar. Make sure they are covered with the cooking liquid. Seal the jar tightly and store it in the fridge.

Chef's tip

To intensify the flavors, you can also add some spices, such as ground black pepper or chopped fresh dill. Additionally, a teaspoon of sugar can balance the acidity of the vinegar, but this is a customizable option.

Combining with other dishes

The bell pepper and sweet pepper salad is perfect as a side dish for grilled meats, stews, or schnitzels. It also pairs wonderfully with cheese, flatbread, or even on a slice of toasted bread. If you want a simple meal, add a few slices of smoked bacon or a hard-boiled egg for an extra protein boost.

Frequently asked questions

- How long can I keep the salad in the fridge? The salad keeps well in the fridge for 1-2 weeks if stored in airtight jars.
- Can I use other vegetables? Absolutely! This recipe is versatile, so you can add carrots, onions, or even cucumbers for a different taste.
- Is this salad suitable for vegans? Absolutely! It is a wonderful option for vegans and vegetarians, providing a good dose of vitamins and minerals.

Nutritional benefits

This salad is rich in vitamins A and C, fiber, and antioxidants due to the fresh vegetables. Bell peppers and sweet peppers are low in calories, making this salad an excellent choice for those looking to maintain their weight. A 100g serving has about 30-40 calories, depending on the amount of oil and vinegar used.

Possible variations

For a more exotic touch, you can add some olives or capers. You can also experiment with different types of vinegar, such as balsamic or apple vinegar, to add a unique flavor.

Personal note

This bell pepper and sweet pepper salad reminds me of my childhood when my grandmother prepared this recipe to have on hand during the cold winter days. She served it with much love and stories about the garden harvests. So, don’t forget to add a personal touch to your recipe, perhaps through a story or a cherished memory associated with its preparation.

Enjoy this simple yet flavorful and traditional recipe! Bon appétit!