Pickled peppers

Cook with heart: Peppers in vinegar

When it comes to vegetable preserves, peppers in vinegar are a true delight, bringing a touch of freshness and flavor to our meals. This simple and aromatic recipe takes us back to summers spent in the garden, to the sweet-sour smell of fresh vegetables, and to moments of conviviality around the table. So, let’s get to work!

Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
Number of servings: 6 jars of 1 liter

Necessary ingredients:
- 6 kg of peppers, washed and cut into quarters
- 2 liters of vinegar (preferably wine or apple vinegar for a nicer taste)
- 4 liters of water
- 6 tablespoons of salt
- 6 teaspoons of sugar
- Peppercorns (about 2 tablespoons)
- Mustard seeds (about 2 tablespoons)
- 4 bay leaves
- Celery leaves (a few, fresh)
- Horseradish (sliced, for extra flavor)

Step-by-step preparation:

1. Preparing the peppers:
Start by washing the peppers under cold running water to remove impurities. Cut them into quarters, making sure to remove the seeds. If you have a sharp knife, cutting will be much easier and quicker.

2. Preparing the brine:
In a large pot, combine 2 liters of vinegar with 4 liters of water. Add the salt and sugar, stirring well until they completely dissolve. Then, add the spices: peppercorns and mustard seeds, bay leaves, and let the mixture boil over medium heat. Wait for it to reach boiling point, at which point it will start to emit delicious aromas.

3. Blanching the peppers:
Once the brine has started to boil, add the peppers to the pot, in batches, and let them blanch for 1-2 minutes. This is an essential technique that helps preserve the color and texture of the vegetables. Don’t leave them too long, or they will become too soft.

4. Filling the jars:
Prepare the sterilized jars. At the bottom of each jar, place slices of horseradish and a few celery leaves. Then, place the blanched peppers, packing them well to maximize space. Once the jar is full, carefully pour the hot brine over the peppers, filling the jar to the top, almost to the lid.

5. Sealing the jars:
Place the lid on the jar and make sure it is tightly closed. Then, place the jars in a cool, dark place, such as a cellar or pantry, where they will ferment and preserve. It is important to let them sit without opening for at least a month to allow the flavors to develop.

Useful tips:
- Choose high-quality, fresh, and firm peppers. This will directly influence the taste and texture of the final product.
- Experiment with spices! You can also add other flavors, such as hot peppers for a spicier taste or garlic for extra flavor.
- It is important to sterilize the jars before filling them to prevent the growth of bacteria. You can do this either by boiling or by using the oven at a temperature of 120 degrees Celsius for 20 minutes.

Nutritional benefits:
Peppers are an excellent source of vitamins, especially vitamin C, and are low in calories, making them an ideal food for a healthy diet. Additionally, their fiber content helps maintain healthy digestion.

Frequently asked questions:
- How long can peppers in vinegar be stored?
If stored properly, peppers can last up to a year.

- Can I use another type of vinegar?
Yes, you can experiment with different types of vinegar, but make sure it is of high quality so it does not affect the final taste.

- Can I add other vegetables?
Of course! Carrots or onions are excellent additions and will enrich the mix of flavors.

Serving:
Peppers in vinegar are perfect to be served as a side dish with meats, in sandwiches, or even as an appetizer. You can pair them with fresh cheese or a crispy green salad and a refreshing white wine.

This recipe for peppers in vinegar is not just a way to preserve vegetables but also a way to create memories around the table. Try it, and you will discover that each jar hides a summer story, full of color and taste. Enjoy!