Roasted pepper salad in vinegar for winter

Roasted Bell Pepper Salad in Vinegar for Winter

Who can resist a roasted bell pepper salad in vinegar? This simple and delicious recipe is perfect for preserving the flavors of summer throughout the winter. Roasted peppers, with their tender texture and intense flavor, make an excellent accompaniment to a variety of dishes, from meats to vegetarian meals. Plus, it's a wonderful choice to add a splash of color and flavor to your holiday meals.

Total preparation time: 1 hour
Baking time: 30 minutes
Number of servings: 4-6 jars of 400g

Ingredients

- 2 kg bell peppers
- 200 g salt (divided, to taste)
- 150 g sugar (optional, depending on desired sweetness)
- 500 ml vinegar (preferably white wine vinegar or apple cider vinegar)
- Optional: spices such as whole peppercorns, bay leaves, garlic, or dill

History and Tradition

Roasted bell pepper salad in vinegar is a preservation recipe with deep roots in culinary traditions, used for generations to take advantage of the bountiful pepper harvests. Roasting the peppers enhances their flavor and turns them into a versatile ingredient, perfect for winter. This simple recipe will not only delight your taste buds but also bring back pleasant memories of summer, even on the coldest days.

Step by Step: Preparing the Roasted Bell Pepper Salad

1. Roasting the peppers: Start by preheating the oven to 200°C. Arrange the bell peppers on a baking tray, ensuring they are evenly spaced. Roast for 30 minutes or until the skin becomes blackened and blistered. It’s important to turn them halfway through for even roasting.

2. Peeling the peppers: Once the peppers are roasted, remove them from the oven and place them in a basin or large container. Cover them with a damp towel or plastic wrap and let them cool for 15 minutes. This step will make peeling the skins easier.

3. Peeling the skins: Once the peppers have cooled, carefully remove the skin, seeds, and stems. Cut them into suitable strips.

4. Mixing the ingredients: Place the strips of peppers in a large bowl. Sprinkle with salt and sugar (if using) and pour in the vinegar. Mix everything well with your hands, ensuring the pepper strips are evenly coated with salt, sugar, and vinegar. You can also add your favorite spices for an extra flavor boost.

5. Filling the jars: Wash the jars thoroughly and dry them before use. Fill each jar with the roasted pepper strips, leaving a little space at the top. Top off with the liquid formed, ensuring the peppers are completely covered.

6. Sterilizing: Seal the jars tightly with lids, then place them in a large pot of boiling water. Sterilize for 30 minutes on low heat, ensuring the water completely covers the jars. This step is essential to prevent bacterial growth and ensure long-term preservation.

7. Cooling and storing: After sterilization, remove the jars from the water and let them cool completely. Once cooled, store them in a dark, cool place. The roasted bell pepper salad can be enjoyed after a few days, but the flavor will intensify over time.

Practical Tips

- Choosing the peppers: Opt for high-quality bell peppers that are meaty and juicy. They will provide a better texture for your salad.
- Flavor variations: Experiment with different spices! Add a few cloves of garlic, bay leaves, or dill for an even more complex taste.
- For a sweeter taste: If you prefer a sweeter salad, you can increase the amount of sugar, but don’t overdo it, as salt is essential for preservation.

Frequently Asked Questions

1. How long does the roasted bell pepper salad last?
The salad can be stored for up to a year, as long as the jars are properly sterilized and stored correctly.

2. How can I use roasted bell pepper salad?
This salad can be served as a side dish with meats, in sandwiches, or as an ingredient in various salads. It’s also delicious alongside cheeses or as part of an appetizer platter.

3. Can I use frozen peppers?
While fresh peppers provide the best results, you can also use frozen ones. Just make sure to let them thaw completely and drain any excess water before using.

Nutritional Information

Roasted bell pepper salad in vinegar is low in calories, with approximately 50 calories per serving (100g). It is rich in vitamins and antioxidants, thanks to the high content of peppers, which are an excellent source of vitamin C, vitamin A, and fiber.

Serving Suggestions

To make this salad even more delicious, serve it alongside a slice of toasted bread drizzled with olive oil and garlic. You can also add a few olives for a pleasant contrast of flavors. Finish the meal with a refreshing lemonade or a dry white wine for an unforgettable culinary experience.

In conclusion, roasted bell pepper salad in vinegar is not just a preservation recipe, but also a way to bring a piece of your summer into every winter meal. So gather your ingredients, put on your cooking clothes, and enjoy the preparation process! Each jar you fill is a promise of flavor and joy on chilly days. Enjoy!