blanched peppers

Recipe for Peppers in Syrup: A Preserved Delicacy Made with Love

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6 jars of 1 liter

The history of the recipe for peppers in syrup is one filled with tradition and joy. This dish is often associated with family moments when housewives prepared to preserve garden vegetables for winter, transforming them into delicacies that delight our taste buds. Roasted peppers are an excellent choice to add a splash of color and flavor to any meal. Ready to awaken your senses? Let’s get started!

Ingredients:

- 5 kg peppers (you can use red, green, yellow, or a mix)
- 3 l water
- 1 l vinegar (preferably wine or cider)
- 700 g sugar
- 3 tablespoons salt
- 1 teaspoon peppercorns
- 1 teaspoon mustard seeds
- 5 bay leaves
- 1 tablespoon salicylic acid (optional, for preservation)
- Celery leaves
- Parsley leaves

Step by Step:

1. Preparing the ingredients:
Start by gathering all the necessary ingredients. Choose fresh peppers, free from spots or scratches. A mix of colors will not only add an attractive look but also varied flavors. Wash the peppers well under running water to remove any impurities.

2. Preparing the syrup:
In a large pot, combine the water, vinegar, sugar, salt, peppercorns, mustard seeds, and bay leaves. Mix the ingredients well, then place the pot over medium heat and bring the mixture to a boil. This is the moment when the flavors will blend and fill your kitchen with an inviting aroma.

3. Preparing the peppers:
While the syrup is coming to a boil, take a fork and prick each pepper all around. This step is essential as it allows the syrup to penetrate the peppers, giving them a delicious flavor.

4. Blanching the peppers:
Once the syrup has started boiling, add the peppers one by one, being careful not to overcrowd the pot. Let them boil in the syrup for about 5-10 minutes, until they start to soften but do not turn to mush. Here, you can adjust the spices to your taste by adding more salt or sugar if desired.

5. Bottling:
Remove the peppers from the syrup using a spatula or a slotted spoon and place them warm in the prepared jars. Fill each jar with peppers, leaving enough space to add the hot syrup.

6. Completing the jars:
After arranging the peppers, pour the hot syrup over them until they are completely covered. It is important to leave a little space at the top of the jar to allow for air expansion. Leave the jars open for about 15-20 minutes so that the syrup can penetrate well into the peppers.

7. Sealing and storing:
Once the syrup has settled and the jars are filled, close them tightly with the lids. Place the jars in a warm place, such as a pantry or cupboard. It is recommended to let them cool slowly.

Useful tips for a perfect result:
- If you want to add a spicy note, you can put a few slices of hot pepper in the syrup.
- Make sure to use sterilized jars to prevent the growth of bacteria. You can sterilize the jars by boiling them in water for 10 minutes.
- Roasted peppers are delicious in salads, sandwiches, or as a side dish for meat dishes.

Nutritional benefits:
Peppers are an excellent source of vitamins, especially vitamin C, which helps strengthen the immune system. Eating peppers can contribute to eye health and reduce the risk of chronic diseases due to the antioxidants they contain.

Frequently asked questions:
- Can I use frozen peppers? It is not recommended, as the texture of the peppers will change and you will not achieve the same taste.
- What other spices can I add? You can experiment with oregano, thyme, or even basil to give a unique flavor.
- How can I keep the peppers longer? Make sure the jars are tightly closed and stored in a cool, dark place.

Now that you have all the necessary information, you are ready to get started! Peppers in syrup are a delicacy that will bring a touch of joy to your table, no matter the season. Enjoy!