Bell peppers with cauliflower in their own brine

Bell peppers with cauliflower in their own brine - An autumn delicacy

Preparation time: 30 minutes
Maceration time: 15 hours
Total time: 15 hours and 30 minutes
Number of servings: Depends on the size of the jars, but around 4-5 jars of 400g

The history of this recipe for bell peppers with cauliflower in their own brine is lost in the depths of time, but its unmistakable taste and crunchy texture have remained constant. These pickles are not only an excellent way to preserve vegetables but also a method to add flavor to winter meals. They are perfect alongside roasts, salads, or even as an appetizer.

Necessary ingredients:

- 3 kg bell peppers
- 1 medium cauliflower
- 1 tablespoon peppercorns
- 1 tablespoon mustard seeds
- 5-6 bay leaves
- 500 ml vinegar (preferably wine or apple)
- 1 tablespoon salt
- 500 g sugar
- 1 root of horseradish (optional, but recommended for added flavor)

Step by step in preparing delicious bell peppers with cauliflower:

1. Preparing the vegetables
Start by cleaning the bell peppers of seeds. Cut them into quarters and wash them well under a stream of cold water. Once done, let them drain in a colander to remove excess water. This step is essential to avoid diluting the brine.

2. Preparing the cauliflower
Wash the cauliflower under cold water and cut it into small florets. Just like the bell peppers, let them drain. The cauliflower adds a crunchy texture and a delicate flavor, perfectly complementing the bell peppers.

3. Maceration
In a large bowl, combine the bell peppers and cauliflower. Add the sugar, vinegar, salt, peppercorns, mustard seeds, and bay leaves. Mix the ingredients well to ensure all the vegetables are evenly coated. Let them macerate for 15 hours, stirring occasionally. This process will allow the vegetables to release their juices, transforming into a delicious brine.

4. Preservation
After 15 hours, you will notice that the bell peppers and cauliflower have released a considerable amount of juice. Now is the time to add a preservative (if desired) or 2 aspirin, which will help maintain the freshness of the pickles. Then, place the vegetables in sterilized jars, alternating layers of bell peppers and cauliflower.

5. Filling the jars
Carefully pour the brine over the vegetables, ensuring that they are completely covered. Seal the jars with airtight lids and store them in a cool, dark place. The pickles will be ready to enjoy after a few weeks of waiting.

Useful tips:

- If you like a spicier taste, you can add some hot peppers to the jars.
- Horseradish not only adds flavor but also helps preserve the vegetables. You can cut the horseradish root into strips and add it among the bell peppers.
- Make sure all utensils and jars are completely clean to prevent bacterial growth.

Nutritional benefits:
Bell peppers and cauliflower are rich in vitamins A, C, and K, providing essential nutrient intake. Additionally, fermented pickles are a good source of probiotics, which help maintain digestive health.

Frequently asked questions:

- Can these pickles be stored in the refrigerator?
Yes, but it is recommended to keep them in a cool, dark place to maintain their flavor and texture.

- How long do bell peppers with cauliflower in brine last?
If well preserved, the pickles can last up to a year.

Serving suggestions:
Bell peppers with cauliflower in brine are ideal as an appetizer, served alongside aged cheese or in salads. You can also pair these pickles with a refreshing drink, such as fruit tea or mint lemonade, for a perfect meal.

These bell peppers with cauliflower in their own brine are a true culinary treasure, easy to prepare and full of flavor. By experimenting with this recipe, you will discover not only a delicious pickle but also the joy of preserving and enjoying garden vegetables throughout the year. Happy cooking!