Blanched peppers

Delicious blanched pepper recipe: a ten out of ten pickle

Do you remember the fresh and aromatic taste of pickled peppers that your grandmother used to prepare with such love? This blanched pepper recipe is a true culinary treasure that I received from my good friend Crina. For four years, every autumn, I prepare this delicacy, and the reactions of those who taste it are immediate. Each serving of pickled peppers is an explosion of flavor and a pleasant memory of summer, perfect to accompany winter meals.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10 jars (approximately 5 kg of peppers)

Necessary ingredients:
- 5 kg peppers (preferably red or green, but make sure they are healthy and meaty)
- 3 liters water
- 1 liter vinegar (ideally 9%)
- 700 grams sugar
- 3 tablespoons coarse salt
- Peppercorns (to taste)
- Mustard seeds (to taste)
- Bay leaves
- Celery leaves
- Parsley leaves
- 1 preservative (optional, but recommended for better preservation)

Necessary utensils:
- 10-liter pot
- Wooden spatula
- Sterilized jars (preferably 400 ml or 800 ml)
- Fork

Step-by-step preparation:

1. Preparing the peppers
The first step is to choose the right peppers. Opt for meaty peppers, preferably without spots or imperfections. Wash them well under running water and, using a fork, pierce them in several places. This will allow the marinade to penetrate better into the peppers, resulting in a pickle with an intense flavor.

2. Preparing the marinade
In a 10-liter pot, combine the water, vinegar, salt, sugar, peppercorns, and mustard seeds. Place the pot over medium heat and mix the ingredients well until the salt and sugar completely dissolve. Once the mixture starts to boil, it's time to add the peppers.

3. Blanching the peppers
Add the peppers to the pot in layers and let them boil until they change color. This process takes about 5-7 minutes. Use a spatula to remove them from the pot and place them in a dish. Repeat this process until all the peppers are blanched.

4. Preparing the jars
Before filling the jars, prepare them. Place a layer of parsley leaves at the bottom of each jar, followed by celery leaves and a few bay leaves. These ingredients not only add flavor but also a pleasant look to your jars.

5. Filling the jars
Place the warm peppers in the jars, being careful to pack them tightly without crushing them. After filling the jars, pour the hot brine over the peppers, ensuring they are completely covered.

6. Sterilization process
Cover the jars with their lids and place them between blankets to cool slowly. Leave them like this until the next day, then store them in the pantry. This preservation method will help develop flavors and maintain the freshness of the peppers.

Useful tips:
- Types of peppers: You can use any type of pepper, but the meatier ones are best for pickling. Kapia or bell peppers are excellent options.
- Adjusting the taste: If you like a spicier taste, you can add a few slices of hot peppers to the jars.
- Using the brine: The brine from the pickled peppers can be used to sour soups, adding extra flavor to your dishes.
- Preparing in large quantities: If you have a lot of peppers, you can double or triple the quantities, but make sure you have enough sterilized jars on hand.

Nutritional benefits:
Peppers are rich in vitamins A, C, and K, contributing to strengthening the immune system and maintaining skin health. They also contain antioxidants that help protect cells from oxidative stress.

Frequently asked questions:
- Can I use apple cider vinegar? Yes, apple cider vinegar can be used, but the taste will be different.
- How can I tell if the jars are sealed correctly? Check if the lids are airtight; they should not give in when pressed.
- How long do pickled peppers last? If stored properly, they can last up to a year.

Serving suggestions:
These blanched peppers are perfect as a side dish with meat dishes, in salads, or even as an appetizer. You can serve them alongside a slice of fresh bread drizzled with olive oil and a splash of balsamic vinegar for a delightful culinary experience.

In conclusion, the blanched pepper recipe is not just a method of preservation, but a way to bring a touch of summer to your winter meals. By making this recipe, you not only bring flavor to the plate but also beautiful memories that will linger in every bite. Enjoy your meal!