Peppers in mustard sauce

Bell Peppers in Mustard Sauce – a delicious recipe, full of flavor and tradition!

If you are looking for a simple and quick recipe to preserve bell peppers, you have come to the right place! Bell peppers in mustard sauce are a perfect choice to bring a splash of freshness and color to your plate, whether you serve them alongside a juicy steak or add them to salads or sandwiches. This recipe not only offers an irresistible taste but is also an excellent way to preserve seasonal vegetables for winter.

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 6 jars

Necessary ingredients:

- 2 kg bell peppers (choose well-ripened peppers with a firm texture)
- 1 ½ tablespoons mustard (preferably Dijon mustard for a more intense flavor)
- 180 ml wine vinegar (9 degrees, for balanced acidity)
- 230 ml oil (sunflower oil is the most suitable)
- 150 g sugar (you can adjust the quantity according to your preferences)
- 3 bay leaves (for a fragrant taste)
- 1 teaspoon peppercorns (black peppercorns add extra flavor)
- 2 tablespoons coarse salt
- 250 g Cirio tomato paste (or homemade tomato paste)

Step-by-step preparation:

1. Preparing the solution: In a double-bottomed pot, add oil, vinegar, sugar, coarse salt, peppercorns, and bay leaves. Place the pot over medium heat and stir gently until the sugar completely dissolves. Let the solution boil for 5-10 minutes.

2. Preparing the bell peppers: Meanwhile, wash the bell peppers under cold running water. Remove the stems and cut them into thick slices of about 1 cm. This will help the peppers maintain their crunchy texture.

3. Adding the bell peppers: After the solution has boiled for a few minutes, add the sliced bell peppers to the pot. Cover with a lid and let simmer on low heat for 25-30 minutes. Make sure to stir occasionally to prevent sticking.

4. Reducing the sauce: After 30 minutes, remove the lid and continue cooking for another 20-30 minutes, stirring periodically. The sauce will begin to thicken, and the bell peppers will absorb the flavors. Be careful not to overcook them; they should remain crunchy.

5. Sterilizing the jars: Meanwhile, prepare the jars. Wash them well with hot water and let them dry. You can also sterilize them in the oven at 120 degrees Celsius for 15-20 minutes.

6. Packing the bell peppers: When the sauce reaches the desired consistency, add the mustard and mix well. Fill the sterilized jars with hot bell peppers and sauce, leaving a little space at the top. Seal them tightly with the lids.

7. Cooling: Place the jars on a towel or tray and cover them with a blanket. Let them cool gradually to room temperature. This process will help create a vacuum, essential for preservation.

Useful tips:

- Choosing ingredients: Choose quality bell peppers, free of blemishes or signs of damage. The taste of the recipe largely depends on the quality of the ingredients used.
- Controlling acidity: If you prefer a more acidic note, you can adjust the amount of vinegar. You can also experiment with different types of vinegar to achieve flavor variations.
- The perfect sauce: If you want a spicier sauce, you can add chili peppers or spices like paprika or cumin.
- Preservation: Bell peppers in mustard sauce can be stored at room temperature for a few months. After opening, keep the jars in the refrigerator.

Delicious combinations:

Bell peppers in mustard sauce are versatile and can be combined with many dishes. Here are some suggestions:

- With steaks: Serve them as a side dish with grilled pork or chicken.
- In salads: Add them to summer salads for a spicy and crunchy taste.
- Sandwiches: Use them as a filling in sandwiches or burgers for an extra flavor boost.

Nutritional information:

This recipe is a good source of vitamins and minerals, thanks to the bell peppers. One serving (approximately 150 g) contains about 120 calories. Bell peppers are rich in vitamin C, which helps strengthen the immune system, and fiber, which supports digestive health.

Frequently asked questions:

- Can other vegetables be used? Yes, you can add carrots or onions to diversify the recipe.
- Can I replace the mustard? Although mustard is the key ingredient, you can experiment with alternative sauces, but the taste will be different.
- How long can I keep the bell peppers? If properly sterilized, they can be kept for up to 1 year. After opening, consume them within 2-3 weeks.

In conclusion, bell peppers in mustard sauce are a simple and delicious recipe that will remind you of family meals from childhood. Don't hesitate to try this recipe and bring your creative touch to the kitchen, customizing it to your taste. Enjoy your meal!