Pickled peppers

Pickled Peppers - The Autumn Delight

Do you dream of summer flavors even in the middle of winter? Then the pickled peppers recipe is exactly what you need! These delicious pickles have a rich history, being appreciated for their spicy taste and crunchy texture, perfect for accompanying festive meals or adding a splash of color and flavor to your daily dishes. Whether you serve them alongside roasted meats, salads, or even on appetizer platters, pickled peppers will delight your taste buds.

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Number of servings: 10-12 jars

Ingredients:

- 10 kg peppers
- 2 liters water
- 1 liter vinegar (preferably wine vinegar)
- 500 g sugar
- 3 tablespoons salt (1 tablespoon for each liter of liquid)
- Bay leaves (3-4 leaves)
- Celery leaves (about 5 leaves)
- 10 peppercorns
- 10 mustard seeds
- Horseradish (about 200 g)
- Carrots (2-3 pieces)
- Cauliflower (1 small)

Preparation:

1. Prepare the pickling liquid:
In a large pot, combine the water, vinegar, and sugar. Place the mixture over medium heat and bring it to a boil. Add the bay leaves, celery leaves, peppercorns, and mustard seeds. Stir well and let it boil for 5 minutes. This liquid will penetrate the peppers and give them an unmistakable flavor.

2. Wash and prepare the peppers:
Peel the peppers, remove the stems and seeds, then wash them well under cold running water. It is important to check each pepper and discard any that are bruised or seem too spicy, as they can affect the final taste of the pickles.

3. Boil the peppers:
Once the liquid has reached a boil, add the peppers. Let them boil for about 5-10 minutes, turning them with a spatula to soften them evenly. Do not boil them too long, as you want to maintain their crunchy texture.

4. Prepare the vegetables:
Peel the horseradish and carrots, cutting them into suitable pieces. Wash the cauliflower well and soak it in salted water for 20 minutes to clean it of impurities.

5. Prepare the jars:
Wash the jars thoroughly and scald them with hot water to sterilize them. Place them on a clean towel to dry. This step is essential to prevent contamination of the pickles.

6. Assemble the jars:
Place a few pieces of horseradish at the bottom of each jar. Then, layer the peppers on top of each other, being careful not to pack them too tightly. Add the carrots and cauliflower between the peppers, and finally, place a few mustard seeds and celery leaves. To keep the peppers submerged in the liquid, add a few thicker dill sticks.

7. Fill the jars:
Using a spoon or ladle, pour the hot liquid over the peppers until they are completely covered. Move the jars in a circular motion to release any trapped air. This step is crucial to avoid uncontrolled fermentation.

8. Seal the jars:
Carefully screw on the lids, ensuring they are tightly sealed. Place the jars in a basin of hot water and boil them in a water bath for 20-30 minutes. This process will ensure optimal preservation of the pickles.

9. Cooling:
Once the jars have been boiled, place them on a clean towel and cover them with a blanket. Allow them to cool slowly until the next day. This cooling method helps stabilize the pressure inside the jars.

Practical tips:

- Choose ripe peppers: Buy peppers that are firm and free of defects. They will preserve better and taste better.
- Variety of spices: You can experiment with different spices, such as cumin or chili peppers, to achieve a personalized flavor.
- Sealed jars: Make sure the jars are well-sealed to prevent air from entering, which can lead to spoilage of the pickles.
- Storage: Keep the jars in a cool, dark place. They can usually be consumed after 2-3 weeks, but the flavor will intensify over time.

Calories and nutritional benefits:

Pickled peppers are a good source of vitamins and minerals, especially vitamin C, and are low in calories. A serving (about 100 g) has approximately 30-40 calories, depending on the amount of sugar used. Pickles can aid digestion due to fermentation.

Frequently asked questions:

- Can I use other vegetables? Yes, you can add vegetables like cucumbers or bell peppers, depending on your preferences.
- How can I avoid fermentation? Ensure that the jars are well sterilized and fill them with hot liquid.
- How long can the pickles be stored? Under optimal conditions, pickled peppers can last for a year or more.

Serving and combinations:

Pickled peppers are versatile! You can serve them alongside roasted meats, on cheese platters, in sandwiches, or even in salads. A bottle of white wine or a craft beer can perfectly complement these pickles, adding an extra layer of flavor to your meal.

In conclusion, pickled peppers are not just a simple preservation recipe but also a delicious way to bring summer flavors into any season. With a little effort and a few ingredients, you'll create a delight that will please you and your loved ones. Experiment with different flavors and make this recipe a part of your culinary tradition!