Pickled peppers

Pickled peppers are a delicacy that brings intense flavors and a touch of freshness to the table, perfect for accompanying winter dishes. This is a type of preservation that not only enhances the taste of the vegetables but also offers an explosion of colors and textures on the plate. Cooking is an art, and today I will guide you step by step in creating this simple yet impactful recipe.

Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Number of servings: 6 jars of 400 ml

Necessary ingredients:
- Approximately 5 kg of peppers
- 1 liter of vinegar
- 2 liters of water
- 6 tablespoons of non-iodized salt
- 15 tablespoons of sugar
- Horseradish (approximately 100 g)
- 1-2 tablespoons of peppercorns
- 5-6 bay leaves
- 1 medium cauliflower
- 3 carrots
- 3 medium celery roots (both root and leaves)

Preparing the vegetables:
Before starting, make sure all ingredients are fresh and of good quality. The peppers should be firm and crunchy, and the cauliflower should be white and firm. Remove the seeds from the peppers and wash them well under cold running water. Cut them to the desired size, usually slices or cubes are the most popular.

Peel and wash the carrots and celery. Cut the carrots into thin slices, and the celery, both root and leaves, into small pieces. These vegetables will add a distinct flavor and extra texture to the dish. Peel the horseradish and cut it into 2-3 cm pieces, being careful not to touch your face, as it can cause irritation.

Preparing the preservation solution:
In a large pot, combine the vinegar, water, salt, and sugar. Add the peppercorns and bay leaves, then bring the mixture to a boil. This solution will give a special flavor to the peppers and vegetables, and the flavors will intensify during the preservation process.

Once the solution has boiled, blanch the peppers and cauliflower florets for about 3-5 minutes. This step is essential as it helps soften the vegetables while retaining their color and vitamin C, resulting in a delicious and healthy dish.

Assembling the jars:
After the vegetables have cooled slightly, prepare the clean jars. Place a few celery leaves at the bottom of each jar, followed by a teaspoon of mustard seeds. Now is the time to add the peppers, cauliflower florets, carrots, and celery. Between the vegetables, place the pieces of horseradish, which will add a spicy and refreshing flavor.

Cover the vegetables with the solution in which you blanched them, ensuring they are completely submerged. Seal the jars tightly and prepare them for the sterilization process.

Sterilization:
Place the jars in a large pot and fill with water so that they are half covered. Boil in a water bath for 20-25 minutes. This method helps prevent bacteria growth and preserve flavors.

After the sterilization time has expired, remove the jars using gloves, as they will be hot. Allow them to cool completely at room temperature.

Serving suggestions:
Pickled peppers are an excellent accompaniment to roasts, salads, or sandwiches. You can serve them alongside grilled meat or in fish dishes, providing a pleasant contrast between sweet and sour flavors. You can also create a cheese and charcuterie platter, where the pickled peppers will add a touch of freshness.

Variations and tips:
If you want to experiment, you can add other vegetables, such as cucumbers or bell peppers. You can also adjust the amount of sugar and vinegar to achieve a sweeter or more sour taste, depending on your preferences.

Nutritional benefits:
Peppers are rich in vitamin C, making them an excellent food for strengthening the immune system. They also contain antioxidants that help combat inflammation and free radicals in the body. Carrots provide a source of beta-carotene, and horseradish contributes to digestive health.

Frequently asked questions:
1. Can I use other types of vinegar?
Yes, you can experiment with apple cider vinegar or balsamic vinegar, but make sure to adjust the quantities so as not to affect the overall flavor.
2. How long can I keep pickled peppers?
If stored properly in a cool, dark place, pickled peppers can be kept for up to a year.
3. Can I eat pickled peppers directly from the jar?
Yes, they are ready to eat as soon as the jars are opened. You can use them as a garnish or ingredient in salads.

Now that you have all the necessary information, it's time to start cooking! Pickled peppers are an excellent choice to add flavor and color to your meal. By experimenting with various combinations, you will surely discover new favorites that will delight the taste buds of your loved ones. Happy cooking!