Bell peppers in broth

Bell Peppers in Brine - Recipe for Delicious Pickles

Bell peppers in brine are one of the most beloved pickling recipes, perfect for adding a touch of flavor to any meal. They are an excellent choice when it comes to side dishes, being delicious alongside potatoes or rice. In this recipe, I will guide you step by step in preparing these flavored bell peppers, providing you with useful tips to achieve a perfect result.

Total preparation time: 1 hour and 30 minutes
Number of servings: 10 jars

Ingredients:
- 5 kg of red bell peppers
- 800 g of tomato paste
- 500 g of sugar
- 500 ml of vinegar (ideally 9%)
- 500 ml of oil (preferably sunflower oil)
- 5 tablespoons of salt
- Peppercorns (about 1-2 tablespoons)
- Bay leaves (4-5 leaves)

A bit of history:
Bell peppers in brine are an old tradition found in many households. These pickles not only add flavor to meals but are also an excellent method of preserving vegetables for the winter. The sweet-and-sour sauce is what makes the bell peppers so special, offering a perfect combination of flavors that enrich any dish.

Step by step:

1. Preparing the bell peppers:
Start by washing the bell peppers thoroughly under cold running water. Then, slice them, making sure to remove the stems and seeds. These slices will be absorbent and will take on all the flavors of the sauce, so uniform cutting is essential.

2. Preparing the sauce:
In a large pot, combine the tomato paste, sugar, vinegar, oil, salt, peppercorns, and bay leaves. Place the mixture over medium heat and let it boil, stirring occasionally. Give it a few minutes for the flavors to blend, and when it starts boiling, reduce the heat to prevent sticking.

3. Adding the bell peppers:
Once the sauce has reached a boil, carefully add the bell pepper slices to the pot. Gently stir to ensure each piece is evenly coated with the sauce. Let them boil for 5-10 minutes, just enough to soften slightly but not fall apart.

4. Bottling:
After the bell peppers have softened, remove them with a spatula and carefully place them in sterilized jars. Make sure to leave a little space at the top for the sauce. After filling the jars with bell peppers, add the remaining sauce on top, ensuring the vegetables are completely covered.

5. Sealing the jars:
Close the jars with the appropriate lids and make sure they are well sealed. If desired, you can sterilize the jars in boiling water for better sealing, but usually, this step is not necessary if the jars are already clean.

6. Storing:
Place the jars in a pantry or a cool, dark place. The bell peppers will be ready to eat after about a month, but they certainly won't last that long!

Useful tips:
- Use the freshest bell peppers, as they will provide the best texture and flavor.
- If you want a spicy touch, add a few chili peppers to the jars.
- Experiment with different spices, such as dill or cumin, to customize the sauce to your taste.
- These pickles pair perfectly with grilled meat dishes or various salads.

Frequently asked questions:

1. Can I use other types of vegetables?
Yes, you can add carrots or onions to diversify the recipe!

2. How can I keep the bell peppers longer?
Make sure the jars are well sealed and store them in a dark, cool place to prevent spoilage.

3. What is the nutritional value?
Bell peppers are low in calories, having about 20-30 calories per serving, depending on the amount of sauce used. They are a good source of vitamin C and antioxidants, contributing to a healthy diet.

4. What can I serve alongside the bell peppers in brine?
They pair wonderfully with meat dishes, as well as with cheeses or as part of an appetizer spread.

Bell peppers in brine are not just a simple recipe, but also a way to bring a touch of summer into the cold winter days. Enjoy them with your loved ones and savor every bite of these flavorful pickles! They will surely become a favorite in your pantry. Enjoy your meal!