Peppers in broth

Bell peppers in broth – a homemade delight

Have you ever wondered how to transform fresh vegetables into a dish that delights your taste buds all year round? Bell peppers in broth are the perfect solution! This simple and delicious recipe will bring a touch of summer to your plate, even on the coldest winter days.

Short history

Bell peppers, a popular vegetable in many households, have been used over time in numerous recipes. Preserving vegetables through pickling has been an ingenious method of keeping them for winter, and bell peppers are no exception. This recipe for bell peppers in broth combines tradition with flavor, bringing a cherished dish to holiday tables or everyday meals.

Preparation time

- Total time: 1 hour and 30 minutes
- Preparation time: 30 minutes
- Cooking time: 1 hour
- Number of servings: 10 jars (400 g each)

Necessary ingredients

- 5 kg bell peppers (choose meaty and firm ones)
- 400 ml tomato broth (you can use homemade broth for an authentic taste)
- 400 ml oil (sunflower oil is a good choice)
- 400 ml water
- ½ cup sugar (helps balance acidity)
- 400 ml vinegar (wine vinegar will add a distinct note)
- 2 tablespoons coarse salt (salt helps with preservation and enhances flavor)
- Mustard seeds (about 2-3 tablespoons)
- Peppercorns (preferably black pepper)
- Bay leaves (3-4 leaves for added flavor)

Step by step – Cooking bell peppers in broth

Step 1: Preparing the bell peppers
Start by cleaning the bell peppers. Remove the stems and seeds, then wash them well under running water. Cut them into suitable slices, not too thick, so they cook evenly during boiling.

Step 2: Preparing the broth mixture
In a large pot, add the broth, oil, water, sugar, vinegar, salt, mustard seeds, pepper, and bay leaves. Place the pot over medium heat and stir the ingredients until the sugar and salt are completely dissolved. Wait for it to reach boiling point.

Step 3: Cooking the bell peppers
Once the mixture reaches a boil, carefully add the slices of bell peppers. Let them boil for about 10-15 minutes, stirring occasionally, until the bell peppers change color and become meatier. It is important not to boil them too much, as you want to maintain their texture.

Step 4: Filling the jars
Prepare the sterilized jars in advance. You can do this either by boiling or washing them in the dishwasher. Fill the jars with the boiled bell peppers, ensuring that each jar also receives some spices from the broth mixture. Carefully pour the hot liquid over the bell peppers, leaving about 1 cm of space at the top of the jar.

Step 5: Sterilizing the jars
After filling the jars, seal them well with lids. Place them in a large pot of boiling water and let them sterilize for 15-20 minutes. This step is essential for ensuring the long-term preservation of the bell peppers.

Step 6: Cooling and storing
After sterilization, remove the jars from the water using tongs and place them on a clean towel, lid side down. Allow them to cool completely before storing them in a cool, dark place.

Serving suggestions and combinations

Bell peppers in broth are delicious served as a side dish with roasts, alongside meat dishes, or even in sandwiches. You can also use them in salads, adding a tangy flavor. A wonderful idea is to serve them with creamy cheese or a savory cheese tart.

Variations and tricks

To add a personal touch to your recipe, you can experiment with various spices. For example, add a few sprigs of fresh dill for a distinct flavor or even garlic for a stronger aroma.

If you're looking for a spicier option, you can include hot peppers or chili flakes in the broth mixture.

Calories and nutritional benefits

Bell peppers are an excellent source of vitamin C, fiber, and antioxidants. They help strengthen the immune system and contribute to healthy digestion. A serving of 100 grams of bell peppers in broth contains about 50 calories, making them a healthy choice for those looking to stay fit.

Frequently asked questions

Can I use frozen bell peppers for this recipe?
Preferably, use fresh bell peppers, as frozen ones may lose their crunchy texture.

How long can I keep bell peppers in broth?
If stored properly, bell peppers in broth can be consumed for up to a year.

What other recipes can I make with leftover bell peppers?
You can use them in various salads, stews, or even to fill pastries.

In the end, I hope this recipe for bell peppers in broth has inspired you to bring a bit of summer into your life, even on the coldest days. Remember that each jar you prepare is a piece of your culinary memories, and each bite is a journey back to warm summer days! Enjoy!