Pepper with Cabbage - Pickle

To prepare a delicious pickled stuffed peppers with cabbage, start by carefully cleaning the peppers, removing the stem, seeds, and veins. Wash them well under a stream of cold water to remove impurities. After preparing the peppers, sprinkle salt inside each pepper, using about 15-20 g of salt per 1 kg of peppers. This step is essential to help the dehydration process and enhance the flavor. Place the peppers in a jar, with the opening facing up, and let them sit for two hours. This period will allow the peppers to soften slightly, making them more pliable for stuffing.

After the two hours, shake the peppers to remove the excess water and salt, then let them drain with the opening facing down. In the meantime, prepare the filling. Cut the cabbage, both white and red, into thin strips or you can chop it finely, depending on your preferences. Add grated carrot, parsley root, and/or celery, which will provide extra flavor and texture. Sprinkle salt on this mixture, about 30-40 g of salt per 1 kg of vegetables, and knead with your hands to help the vegetables release their juices. Set the filling aside until it starts to soften and release water. Once you have achieved the right consistency, squeeze the mixture by gently pressing it between your palms to remove excess liquid.

Now, it's time to fill the peppers with the prepared cabbage. Make sure to fill each pepper as tightly as possible to eliminate air, which will help prevent uncontrolled fermentation. Place the stuffed peppers in sterilized jars, with the opening facing up, on a layer of parsley and celery leaves, sprinkled with mustard seeds for added flavor. Add a few pieces of horseradish between the peppers in the jar, which will contribute to a spicy and refreshing taste.

In a separate pot, bring a solution of vinegar and water to boil, along with peppercorns and salt, adjusting the amount of salt to taste. After a few boils, let the solution cool slightly, then carefully pour it over the peppers in the jar, ensuring that the liquid covers them by at least two fingers. Use a spatula or a spoon to remove any air bubbles that may form, ensuring that the peppers are completely submerged.

Once you have filled the jars, seal them tightly and place them in a container, as at the beginning of the pickling process, the contents will ferment and may overflow. Once fermentation has stopped, wipe any liquid residue off the jars and label them. Then, store them in a cool place, in the pantry, where they can sit quietly for about three months. This pickled stuffed peppers with cabbage will become a cherished delicacy, perfect to accompany winter meals or to be enjoyed as an appetizer.

 Ingredients: For 3 jars of 5 liters: -7 kg bell peppers -8 kg white cabbage -2 kg red cabbage -grated carrots, parsley root and/or celery, to taste and optional -coarse salt for pickling -black peppercorns -mustard seeds -cleaned and sliced horseradish root -green leaves of celery and parsley -600-700 ml of 9-degree food vinegar per 1 liter of water, to taste.

 Tags:  greenery carrots cabbage tomatoes pepper pickles gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes