Peppers in mustard sauce and broth

Name: Peppers in mustard sauce and broth - Dafina A.
Ingredients: 4 kg of raw bell peppers sliced (depends on how thick you want them; I slice them about 1 cm thick); 250 ml of water; 250 ml of oil; 250 ml of vinegar; 250 g of sugar; 4 tablespoons of mustard (I use 2 jars of mustard); 400 g of tomato paste; 2 tablespoons of pickling salt; peppercorns (about a tablespoon); bay leaves (3; 4)

Conserve - Peppers in mustard sauce and broth by Dafina A. - Recipia

Bell peppers in mustard sauce and tomato paste If you're looking for a canning recipe that brings a touch of summer to every winter, bell peppers in mustard sauce and tomato paste are the perfect choice. This recipe is not only simple but also offers a delicious combination of flavors that will transform any meal into a feast. Plus, bell peppers are rich in vitamins and nutrients, and the mustard sauce adds a spicy and fresh note. Preparation time: 1 hour Cooking time: 30 minutes Total time: 1 hour and 30 minutes Number of servings: Various jars, depending on their size Ingredients: - 4 kg raw bell peppers, sliced (about 1 cm thick is ideal) - 250 ml water - 250 ml vegetable oil - 250 ml vinegar (make sure to choose a good quality one) - 250 g sugar - 4 tablespoons of mustard (preferably a quality mustard with a rich flavor) - 400 g tomato paste (you can use homemade for an authentic taste) - 2 tablespoons of pickling salt - a tablespoon of peppercorns - 3-4 bay leaves Preparation: 1. Preparing the bell peppers – Start by cleaning and slicing the bell peppers. Make sure to wash them well under cold running water, removing any impurities. Cut them into slices about 1 cm thick. This detail is important as uniform thickness will allow for even cooking and a pleasant texture. 2. Preparing the sauce – In a large pot, add the water, oil, vinegar, sugar, mustard, tomato paste, pickling salt, peppercorns, and bay leaves. Mix the ingredients well to combine them. This is when the entire kitchen will be filled with the aroma of vinegar, but don’t worry, it will dissipate quickly. 3. Boiling the sauce – Place the pot over medium heat and let the mixture boil for 30 minutes. It’s important to stir frequently to prevent the ingredients from sticking to the bottom of the pot. Make sure the sauce becomes homogeneous and that the sugar dissolves completely. 4. Adding the bell peppers – Once the sauce has boiled, carefully add the slices of bell peppers to the pot. This is when the bell peppers will start to soften and absorb the flavors of the sauce. Stir gently but carefully so as not to break the slices. 5. Final boiling – After adding the bell peppers, let everything boil, stirring every 5 minutes. You will notice how the sauce rises to the top and how the bell peppers start to become softer. This is the stage where you need to be careful, as the bell peppers should not become too soft but should retain a pleasant texture. 6. Canning – Once the sauce has reached the desired consistency, it’s time to prepare your jars. Make sure they are well sterilized. You can do this by boiling or washing them in the dishwasher. Fill the jars with the bell pepper and sauce mixture, leaving a small space at the top. 7. Sealing the jars – An effective method of preservation is to place the jars under a blanket for 2-3 days with the lids facing down. This will help create a vacuum. Alternatively, you can boil the jars for extra sealing. 8. Waiting – It is important to leave the jars closed for at least 2 weeks before opening them, so the bell peppers have time to absorb the flavors from the sauce. This step makes the difference between a good preserve and an excellent one. Practical tips: - Choosing the bell peppers: Buy fresh bell peppers with a uniform color and no spots. Larger bell peppers are easier to clean and cut, but make sure they are well-ripened. - Customizing the sauce: If you like a spicier sauce, you can add hot peppers or mustard seeds. - Serving: This dish pairs wonderfully with grilled meats, in sandwiches, or as a side dish for various meals. You might try serving it with a slice of toasted bread for a delicious appetizer. - Diet version: If you’re looking for a lower-calorie dish, you can reduce the amount of oil and sugar. The bell peppers will remain just as tasty. Calories and nutritional benefits: Bell peppers are an excellent source of vitamin C, vitamin A, and fiber. Depending on how you choose to prepare the sauce, calories may vary, but a modest serving of bell peppers in mustard sauce contains about 100-150 calories. They contribute to healthy digestion and help strengthen the immune system. Frequently asked questions: 1. Can I use other vegetables? – Yes, you can add carrots or celery; they will add extra texture and a different flavor. 2. How can I tell if the jars are sealed correctly? – The lids should be slightly concave. If you can press on them and they pop up, it means they did not seal correctly. 3. Can the bell peppers be kept for more than 2 weeks before opening? – Yes, they can be stored for a few years, but the flavor will be best in the first few months. So, I conclude this recipe with a suggestion: prepare it together with family or friends, turning cooking into a pleasant experience. With a little effort and patience, you will create a delicacy that will bring joy to every meal!

Category: Conserve Author: Dafina A. Views: 1 Date: 04.10.2024

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