Pickled peppers

Pickled Peppers - A Recipe Full of Flavor and Taste

Who doesn't love the taste of crunchy pickled peppers, infused with fine aromas that bring a touch of summer to the autumn table? These pickled peppers are an excellent choice to turn any meal into a feast of flavors. The recipe I will share today is simple, yet offers an explosion of flavors, perfect to be served alongside meat dishes, cheeses, or even as a garnish in sandwiches.

Preparation time: 30 minutes
Baking/Sterilization time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 10 jars of 800 g

Ingredients:
- 5 kg fresh, ripe peppers
- 125 g coarse salt
- 500 g sugar
- 5 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon mustard seeds
- 500 ml Topoloveni vinegar (or other quality vinegar)

Preparing the pickled peppers

1. Preparing the peppers:
Start by washing the peppers thoroughly under cold running water, ensuring you remove any impurities. Then, clean them of seeds and cut them into thick slices, about 1-2 cm. This will allow the peppers to better absorb the flavors from the marinade.

2. Marinating:
In a large bowl, mix the salt, sugar, bay leaves, pepper, and mustard seeds. Add the pepper slices and mix well, ensuring each slice is coated with the spice mixture. Cover the bowl with a newspaper and let it sit at room temperature for the magic to happen! Let the peppers soften for about 24 hours, stirring occasionally.

3. Sterilization:
The next day, you will notice that the peppers have released a lot of juice. Drain them well and place them in 800 g jars, pressing them lightly to avoid air bubbles. In the remaining juice, add the vinegar and mix well. Pour this mixture over the peppers in the jars, filling them up to 1 cm from the top.

4. Final phase:
Put the lids on the jars. Place the jars in a large pot, on a towel to avoid clinking. Fill the pot with water, up to the level of the jar mouths, and bring them to a boil. Let them boil for 30-40 minutes after the water starts to boil. This step is crucial to ensure the preservation of the peppers.

5. Cooling and storage:
After boiling, you can let the jars cool in the water or wrap them in blankets for better preservation. It is important to ensure they are well sealed. Once completely cooled, store them in a cool, dark place. The peppers will be ready to enjoy after about two weeks from preparation, but the longer they sit, the better they become!

Useful tips
- Choosing the peppers: Choose fresh peppers without spots or damage. The best ones have a shiny and firm skin.
- Variations: You can also add other spices, such as dill or chili peppers, to give a personal touch to your recipe.
- Preservation: Ensure that the jars are well sterilized before filling them to prevent mold or bacteria growth.

Combining with other dishes
These pickled peppers pair perfectly with roasts, in sandwiches, or as a garnish for cheese and cold cuts platters. You can also use them in salads or even as an ingredient in various hot dishes, bringing a touch of freshness and an unmistakable taste.

Nutritional benefits
Peppers are a good source of vitamins, especially vitamin C, and are low in calories, making them a wonderful ingredient for a balanced diet. Additionally, through the pickling process, they become slightly fermented, which can contribute to gut health.

Frequently asked questions
- Can I use another type of vinegar? Yes, you can use apple cider vinegar or balsamic vinegar, but make sure it has a pleasant taste and is not too strong.
- How long can I keep the peppers? If well sterilized, they can be kept for up to a year under proper conditions.
- What to do if the jars do not seal? If you notice that the lids do not seal properly, you can reheat them or consume them quickly.

Now that you have all the necessary information, all that's left is to get to work! I assure you that each jar of pickled peppers will bring a smile to your face and those of your loved ones. Enjoy your meal!