We wash the bell peppers under a stream of cold water, ensuring that we remove any impurities from their surface. After letting them drain in a cool place, we carefully clean them of stems and seeds. It is important to be meticulous at this stage to ensure that each piece of bell pepper is well prepared. We cut them into halves or quarters, depending on the desired size, and carefully place them in a large container, preferably made of glass or stainless steel, to avoid chemical reactions.
In another container, we mix sugar, vinegar, and salt until the sugar is completely dissolved. This mixture is essential as it will contribute to the development of flavors and the preservation of the bell peppers. Once the composition is homogeneous, we pour the liquid over the bell peppers placed in the container, making sure to cover them as well as possible. We add bay leaves, which will add a distinct aromatic note, and let everything macerate for 24 hours. It is important to stir the bell peppers 4-5 times during this period to ensure that each piece absorbs the flavors from the marinade liquid.
After 24 hours, we prepare to fill the jars. We carefully place the bell peppers, alternating layers with pieces of horseradish and celery, which will add extra flavor. In each jar, we add a few mustard seeds, pepper, and allspice, which will enhance the flavor of the pickles. On top, we place a celery stalk with leaves, which will provide a pleasant appearance and a fresh aroma.
After filling each jar, we pour the strained liquid, ensuring that the bell peppers are completely covered. It is essential that the liquid reaches the mouth of the jar to prevent oxidation. We seal the jars with lids, making sure they are tightly closed to prevent any air infiltration. Once we are done, we store the jars in our pantry or cellar, where the temperature is constant and cool. These pickled bell peppers will be ready to enjoy after a few weeks, providing us with a perfect delicacy for winter meals.
In another container, we mix sugar, vinegar, and salt until the sugar is completely dissolved. This mixture is essential as it will contribute to the development of flavors and the preservation of the bell peppers. Once the composition is homogeneous, we pour the liquid over the bell peppers placed in the container, making sure to cover them as well as possible. We add bay leaves, which will add a distinct aromatic note, and let everything macerate for 24 hours. It is important to stir the bell peppers 4-5 times during this period to ensure that each piece absorbs the flavors from the marinade liquid.
After 24 hours, we prepare to fill the jars. We carefully place the bell peppers, alternating layers with pieces of horseradish and celery, which will add extra flavor. In each jar, we add a few mustard seeds, pepper, and allspice, which will enhance the flavor of the pickles. On top, we place a celery stalk with leaves, which will provide a pleasant appearance and a fresh aroma.
After filling each jar, we pour the strained liquid, ensuring that the bell peppers are completely covered. It is essential that the liquid reaches the mouth of the jar to prevent oxidation. We seal the jars with lids, making sure they are tightly closed to prevent any air infiltration. Once we are done, we store the jars in our pantry or cellar, where the temperature is constant and cool. These pickled bell peppers will be ready to enjoy after a few weeks, providing us with a perfect delicacy for winter meals.
Ingredients
7 kg bell peppers, 800 ml vinegar, 8 tablespoons of salt for pickles, 600 g sugar, 2 roots of horseradish, 2 celeriac (leaf and root), mustard seeds, peppercorns, allspice, bay leaves