Cold pickled peppers

Cold Pickled Peppers – A Delightful and Easy Recipe

Preparation Time: 30 minutes
Maceration Time: 24 hours
Total Time: 24 hours 30 minutes
Number of Servings: 6 jars of 500 ml

Peppers, these vibrant and flavorful vegetables, are a versatile and delicious ingredient often used in various dishes. The recipe for cold pickled peppers is a simple and effective way to preserve the flavors of summer, allowing you to enjoy them throughout the year. This dish not only enhances meals but also adds a splash of color to your plate.

Ingredients

- 3 kg red peppers
- 300 g sugar
- 450 ml vinegar (preferably 9%)
- 3 tablespoons coarse salt
- 1 tablespoon whole peppercorns
- 1 tablespoon mustard seeds
- 15 bay leaves
- 1/2 packet of preservative (optional, for better preservation)
- Horseradish or horseradish leaves (for added flavor and preservation)
- 2-3 cloves of garlic (optional, for a more intense taste)

A Bit of History

Pickled peppers have a long history, being a traditional method of preserving vegetables. Pickles are appreciated worldwide, with each culture having its specific recipes. These dishes not only provide an explosion of flavors but also offer nutritional benefits due to the fermentation and preservation of vegetables, which retain vitamins and minerals.

Step-by-Step Preparation

1. Preparing the Peppers:
- Start by washing the peppers thoroughly under cold running water. It's important to remove any impurities.
- Remove the seeds and cut them into quarters. Ensure that each piece is uniform to allow for even marination.

2. Preparing the Brine:
- In a large bowl, combine the sugar, salt, vinegar, whole peppercorns, mustard seeds, and bay leaves.
- Mix well until the sugar and salt are completely dissolved. It is essential that these ingredients are well integrated to achieve a balanced taste.

3. Marinating the Peppers:
- Add the cut peppers to the brine mixture. Use a wooden spoon to gently mix them, ensuring each piece is covered by the liquid.
- Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 24 hours. During this time, the peppers will release juice, which will help create a preserving liquid.

4. Bottling:
- After 24 hours, check the peppers. You should see that they have released enough juice to cover them completely.
- Begin to bottle the peppers in sterilized jars. Ensure that each jar contains a balanced amount of peppers and liquid.
- If desired, you can add a clove of garlic and a horseradish leaf to each jar for added flavor. Horseradish not only enhances the taste but also helps preserve the pickles.

5. Sealing and Storing:
- Seal the jars with lids and make sure they are tightly closed. You can also use clamps for a better seal.
- Place the jars in a cool, dark place, such as a pantry or cupboard.

Practical Tips

- Choosing the Peppers: Choose ripe and firm peppers, free from blemishes or scratches. They will have a better texture and a more intense flavor.
- Preservative-Free Option: If you prefer a natural recipe, you can omit the preservative. The pickles will still be delicious, but consume them more quickly.
- Personalized Flavor: Play around with spices! You can add cumin, hot peppers, or other favorite seasonings to customize the recipe.

Delicious Combinations

Pickled peppers are an ideal accompaniment for sandwiches, salads, or alongside meat dishes. They pair wonderfully with pork roast or grilled chicken, providing a perfect contrast between the salty taste and the rich aroma of the meat. You can also use them as an ingredient in a summer salad, adding feta cheese and olives for an explosion of flavors.

Nutritional Benefits

Peppers are an excellent source of vitamins, especially vitamin C and antioxidants. Pickles aid digestion and can provide a source of probiotics, especially if naturally fermented. Additionally, due to their low calorie content, they are ideal for those looking to maintain their weight.

Frequently Asked Questions

- Can other vegetables be used?
Yes, you can experiment with bell peppers or cucumbers using the same brine.

- How many times can I open the jars?
Once opened, consume the peppers within a few weeks and store them in the refrigerator.

- Can the peppers be frozen?
It is not recommended, as the texture may deteriorate. Pickles are best stored in jars.

Now that you have all the necessary information, all that's left is to get your hands on the juiciest peppers and enjoy this simple yet delicious recipe! The taste of these pickled peppers will turn any meal into a celebration of flavors. Enjoy!