Pickled peppers and flat beans

Name: Pickled peppers and flat beans
Ingredients: 1 kg sweet Bulgarian peppers; 500 g yellow flat beans; 3-4 hot peppers; 4 teaspoons salt; 4 teaspoons sugar; 1500 ml 9% vinegar

Conserve - Pickled peppers and flat beans by Monalisa D. - Recipia

Pickled peppers and flat beans go into jars raw, with yellow pods and a few hot peppers among the mild ones. The 9% vinegar gradually makes them sour; straight and curved peppers each find their place in different containers. I choose young pods that snap cleanly at the end. Prep: 30 minutes. Cook: 0 minutes. Rest: 14 days. Total: 14 days and 30 minutes. Servings: 20. About 25 kcal and 1 g protein per serving.

Ingredients

1 kg sweet Bulgarian peppers
500 g yellow flat beans
3-4 hot peppers
4 teaspoons salt
4 teaspoons sugar
1500 ml 9% vinegar

Preparation

1. Trim the ends of the bean pods and wash them. Wash the peppers too. 2. Place the long, straight peppers in a wide-necked bottle, tucking pods in among them. Put the curved peppers in a larger jar. 3. Add 2 teaspoons of sugar and 2 teaspoons of salt to each container. Pour the 1.5 l of 9% vinegar over the vegetables until they are covered, then close the containers. 4. Leave them in the fridge for 14 days, until the beans and peppers have turned sour.

Notes

Choose peppers with smooth, firm skin; ones that are already soft will soften even more in the jar. Very mature pods with tough strings along the edges stay fibrous, so young ones are best. The part you can speed up a little is arranging them: push the pods in among the peppers and keep all the vegetables below the vinegar. Keep the containers in the fridge after filling, since the vegetables are not cooked and the jars are not heat-processed. Serve them alongside a ciorbă, where their sour taste goes well with the broth.