Spicy-sweet-sour peppers

Name: Spicy-sweet-sour peppers - Leopoldina D.
Ingredients: 1.6 kg semi-hot bell peppers (alma paprika) 4-5 hot peppers 200 ml vinegar 2 tablespoons non-iodized salt (about 60 grams) 10 tablespoons sugar 2 liters water 1 teaspoon salicylic acid or preservative

Pickles - Spicy-sweet-sour peppers by Leopoldina D. - Recipia

To obtain a delicious recipe for pickled bell peppers, start by washing the peppers thoroughly. They should be fresh, without spots or signs of damage. After washing them, it is important to score them in an X shape to allow the pickling solution to penetrate the flesh better. Then, in a large pot, bring 2 liters of water to a boil. Add 200 ml of 9-degree vinegar, 10 tablespoons of sugar, and 2 tablespoons of salt. Mix the ingredients well and let it boil. Once the solution has started to boil, add the scored peppers and let them blanch for about 1 minute. This step is essential as it helps preserve the color and texture of the peppers while also giving them a more intense flavor. After the time has expired, remove the peppers with a spatula or a slotted spoon and place them in a dish where they will cool slightly. While the peppers are cooling, prepare the horseradish. Peel it and cut it into thin strips. The horseradish will provide a spicy and aromatic taste to the pickles, perfectly complementing the sweetness of the peppers. Now it’s time to assemble the jars or plastic containers. In each container, place the blanched peppers and, between them, add the strips of horseradish and, optionally, hot peppers for an extra kick. After filling the jars, add a pinch of preserving powder on top of each jar. If using a larger container, you can add half a teaspoon of preserving powder. Then, carefully pour the pickling solution that you brought to a boil again over the peppers. Place the lids on the jars and ensure they are well sealed. Once you are done, it is recommended to place the jars in a warm place, covering them with blankets to facilitate the fermentation process. This way, your peppers will have time to absorb the flavors and become delicious. After about 2 weeks, the pickles will be ready to serve. You can use them as a side dish for various dishes, add them to salads, or enjoy them as they are. These pickled peppers will bring a touch of freshness and flavor to every meal!

Ingredients

1.6 kg semi-hot bell peppers (alma paprika) 4-5 hot peppers 200 ml vinegar 2 tablespoons non-iodized salt (about 60 grams) 10 tablespoons sugar 2 liters water 1 teaspoon salicylic acid or preservative

Spicy-sweet-sour peppers

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