Gogoșari in vinegar, Romanian cold-pickled peppers

Name: Gogoșari in vinegar, Romanian cold-pickled peppers
Ingredients: 10 kg whole gogoșari (8 kg cleaned); 800 ml 9° vinegar; 800 g granulated sugar; 300 g pickling salt; 2 tablespoons mustard seeds; 2 tablespoons coriander seeds; 13 allspice berries; 2 teaspoons peppercorns; 13 bay leaves; 2 tablespoons dried thyme; 5 pieces of horseradish; 3 heads of garlic

Pickles - Gogoșari in vinegar, Romanian cold-pickled peppers by Maria E. - Recipia

Gogoșari in vinegar, Romanian pickled peppers, are left in vinegar with sugar and spices, then packed raw into jars. The liquid gathers in the bowl, and the flavor stays tangy, with garlic, horseradish and thyme. I prefer them cut into eighths, as this kind of pickle calls for. Preparation: 90 minutes. Cooking: 0 minutes. Resting: 24-36 hours. Total time: 25 hours and 30 minutes-37 hours and 30 minutes. Servings: 40. Approximately 140 kcal and 2 g protein per serving.

Ingredients

10 kg whole gogoșari (8 kg cleaned)
800 ml 9° vinegar
800 g granulated sugar
300 g pickling salt
2 tablespoons mustard seeds
2 tablespoons coriander seeds
13 allspice berries
2 teaspoons peppercorns
13 bay leaves
2 tablespoons dried thyme
5 pieces of horseradish
3 heads of garlic

Preparation

1. Wash the gogoșari, remove the stems and seeds, then cut them into eighths. Put them in a large bowl; if they do not all fit, divide them between two bowls, keeping the proportions the same. 2. Mix the vinegar with the sugar, salt, mustard seeds, coriander, allspice, peppercorns, bay leaves and thyme. Pour the mixture over the gogoșari and turn them gently so the liquid reaches all of them. 3. Cover the bowl and leave the gogoșari for 12 hours. Then stir them from time to time; if you put them in two bowls, transfer them to one bowl now and stir so the liquid that has formed is distributed. 4. After 24-36 hours, put the gogoșari in sterilized jars, tucking the peeled garlic and peeled, cut horseradish among them. Divide the liquid between the jars, put on the lids and seal them.

Notes

Serve them alongside roast meat, like pickled cucumbers. Keep the sealed jars in a cool, dark pantry; once opened, keep the jar in the refrigerator. Choose firm gogoșari without soft spots, as bruised ones soften more easily. If they are very large, cut each eighth in half, and the bowl may need more time for enough liquid to form. I prefer the horseradish cut into thin sticks, so I can easily take it out of the jar. I was skeptical at first too, but the no-cook method lets the liquid form in the bowl before you fill the jars.