Pickled bell peppers

Pickled bell peppers - A summer delicacy for winter

Who doesn't love the vibrant flavors and colors of pickled bell peppers? This traditional recipe not only enriches meals with an unmistakable taste but also brings a touch of nostalgia to every jar. Pickled bell peppers are an excellent choice for those who want to preserve the flavor of fresh vegetables during winter. Over time, pickling has been an ingenious method of food preservation, and bell peppers are no exception. I invite you to refresh your winter recipes with this delicacy!

Preparation time
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Total time: 50 minutes
- Number of servings: 12 jars (approximately 8 kg of bell peppers)

Ingredients
- 8 kg fresh bell peppers, chopped
- 3 cups of water
- 1 cup of wine vinegar (preferably, for a refined taste)
- ½ kg sugar (you can adjust the amount according to your preferences)
- 200 g salt (ideally, use non-iodized salt)
- Bay leaves (2-3 leaves)
- Black peppercorns (1-2 tablespoons)
- Mustard seeds (1-2 tablespoons)
- 100 ml oil (sunflower oil is most suitable)
- Celery leaves (for flavor and appearance)

Step by step for pickled bell peppers

1. Preparing the brine: In a large pot, add the 3 cups of water, vinegar, sugar, salt, bay leaves, pepper, and mustard seeds. Place the pot over medium heat and stir until the sugar and salt are completely dissolved. Wait until the mixture reaches a rolling boil. This is when the flavors blend and develop.

2. Cooking the bell peppers: Add the first portion (1/4) of the chopped bell peppers to the boiling brine. Use a wooden spatula to submerge them 2-3 times, ensuring they absorb the brine's flavors well. Once they have softened slightly, remove the bell peppers from the pot and place them in a saucepan. Continue with the remaining bell peppers, repeating this procedure until all are cooked.

3. Filling the jars: Before starting to fill the jars, ensure they are clean and sterilized. Place a few celery leaves at the bottom of each jar. Then, add the cooked bell peppers, arranging them nicely. Pour the warm brine over the bell peppers until they are completely covered, leaving a little space at the top of the jar for air expansion.

4. Sealing the jars: Close the jars with the appropriate lids and press them lightly to ensure they are airtight. Place the jars in a cool, dark place. The pickled bell peppers will be ready to consume after 2-3 days, but for an even more intense flavor, wait a few weeks.

Chef's tip
For an extra flavor boost, you can add a few cloves of garlic to each jar, or experiment with spices like hot peppers or dried dill. This recipe is very versatile and allows you to play with flavors to your liking.

Nutritional benefits
Bell peppers are rich in vitamins A and C, making them an excellent ingredient for supporting the immune system. Additionally, pickles help improve digestion due to the probiotic bacteria that develop during the fermentation process.

Frequently asked questions
1. Can I use frozen bell peppers?
I do not recommend using frozen bell peppers for this recipe, as their texture will change and they will not preserve as well.

2. How can I keep the bell peppers longer?
Make sure the jars are well sealed and store them in a cool place, away from direct light.

3. What other vegetables can I pickle?
You can adapt the recipe to pickle other vegetables, such as cucumbers, carrots, or cauliflower, using the same brine.

Serving and combinations
Pickled bell peppers pair perfectly as a side dish with meat dishes, but they can also be added to salads or sandwiches for an extra crunch and flavor. A plum brandy or a dry white wine will perfectly complement the meal, turning it into an unforgettable culinary experience.

In conclusion, pickled bell peppers are not just a simple dish, but an invitation to enjoy authentic flavors and culinary traditions. So, put on your apron, gather your ingredients, and enjoy the experience of making this delicacy!