Stuffed peppers in brine

Recipe: Pickled Peppers - a preserved delicacy

Preparation time: 30 minutes
Marinating time: 24 hours
Sterilization time: 20 minutes
Number of servings: 4 jars of 1.7 liters

Pickled peppers are an excellent way to preserve the taste of summer for the colder months. This simple and effective recipe not only offers an unmistakable flavor but also allows you to enjoy the fresh aromas of vegetables even in the cold season. So, let’s begin our culinary journey!

Ingredients

- 5 kg peppers (sweet or 'potop')
- Pickling salt (about 200 g)
- 4 horseradish roots
- Water (about 4 liters)
- 1.7-liter jars (4 in total)

The story behind the recipe

Preserving vegetables in brine is an age-old traditional practice used by generations to keep produce fresh. This method adds not only a delicious taste but also a crunchy texture, making stuffed peppers a cherished delicacy on winter tables. This preservation process does not require a freezer, making the recipe ideal for those with limited storage space.

Preparing the peppers

1. Selecting the peppers: Choose fresh peppers, free of spots or scratches. Sweet peppers or 'potop' are the most suitable for stuffing due to their meaty texture and sweet flavor.

2. Cleaning the peppers: Cut off the stems and remove the seeds and inner veins. Ensure the peppers are well washed under cold running water. Then let them drain completely.

3. Salting the peppers: Sprinkle pickling salt inside each pepper. It is important for the salt to penetrate well, so use about a tablespoon of salt for each pepper. Place them in a container and let them sit for 24 hours. This step will help soften the peppers and intensify the flavors.

Preparing the brine

4. Making the brine: In a large container, combine 1 tablespoon of pickling salt with 1 liter of water. Mix well until the salt is completely dissolved. You will need about 4 liters of brine to fill the jars.

Filling the jars

5. Arranging the peppers in jars: After 24 hours, rinse the peppers under cold water to remove excess salt. Carefully place them in the sterilized jars, making sure not to crack them. Fill the jars, leaving a little space at the top.

6. Adding the horseradish: Cut the horseradish roots into strips and add them on top of the peppers. Horseradish not only adds a spicy flavor but also helps preserve the vegetables.

7. Filling with brine: Pour the prepared brine over the peppers, filling the jars to the brim. Ensure the peppers are completely covered with liquid.

Sterilizing the jars

8. Sterilization: Seal the jars and place them in a large pot of water. Sterilize for 20 minutes over medium heat. It is essential that the jars are completely covered with water; otherwise, sterilization will not be effective.

9. Cooling: After sterilization, remove the jars from the water and let them cool at room temperature. Ensure the lids are well sealed.

Useful tips

- Choosing horseradish: Fresh horseradish provides the best flavor, but you can also use jarred horseradish if fresh root is unavailable.
- Variations: You can experiment with different spices or ingredients, adding, for example, bay leaves or peppercorns to the brine to enhance the flavors.
- Serving: Pickled peppers can be used as a side dish for meats or as a main ingredient in salads. Add a fresh touch with yogurt or sour cream on top.

Nutritional information and calories

Peppers are an excellent source of vitamins, especially vitamin C, and contain antioxidants that help strengthen the immune system. They are also low in calories, with about 30 calories per 100 grams. This dish is ideal for a balanced diet, providing nutrients without adding many calories.

Frequently asked questions

1. Can I use different types of peppers? Yes, you can combine several types of peppers for a diversified taste.
2. How do I store the peppers after opening? Once opened, store the jars in the refrigerator and consume them within a few weeks.
3. Is sterilization necessary? Yes, sterilizing the jars is essential to prevent the growth of bacteria and mold.

Culinary pairings

Pickled peppers pair wonderfully with balsamic vinegar or olive oil, adding a touch of refinement. You can also try serving them alongside a refreshing drink or a dry white wine to create a truly memorable meal.

Now that you have all the information you need, it’s time to get your hands on some peppers and get to work! With a little patience and a lot of passion, you’ll create a delicacy that you will enjoy during the chilly months. Enjoy your meal!