Pickled peppers with plums and cauliflower

Peppers in vinegar with plums and cauliflower

When it comes to pickles, few combinations can rival the richness and depth of flavors in peppers in vinegar with plums and cauliflower. This recipe, which I discovered from my neighbor, Kati, a Hungarian with a remarkable talent for preserving vegetables, quickly became a treasure in my kitchen. Imagine an autumn day, when the first rays of sun timidly sneak through the colorful leaves, and the aroma of freshly prepared pickles fills your home with warmth and comfort.

Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
Servings: 3 liters of pickled peppers

Essential ingredients:
- Large, healthy peppers (about 1.5 kg)
- Small plums of the "bistrite" variety (500 g, which easily detach from the pit)
- Cauliflower (1 small, cleaned into florets)
- For the brine (enough for 1 liter):
- 500 ml water
- 250 ml 9-degree vinegar
- 6 tablespoons sugar
- 2 tablespoons coarse salt
- 2 bay leaves
- 4 sour cherry leaves
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds

The story of this recipe is filled with nostalgia. When I first tasted the peppers with plums and cauliflower, I was amazed by the perfect balance between the sweetness of the plums and the acidity of the peppers. I decided that I had to recreate this delicacy at home. Over the years, I discovered that pickles can be not just a side dish but also a main ingredient in some dishes.

Step-by-step preparation:

Step 1: Preparing the brine
In a large pot, bring 500 ml of water to a boil along with 250 ml of 9-degree vinegar. Add the 6 tablespoons of sugar, 2 tablespoons of coarse salt, bay leaves, black peppercorns, and mustard seeds. Stir well to dissolve the sugar and salt. Let it boil for 10 minutes to allow the flavors to combine.

Step 2: Preparing the vegetables
Meanwhile, wash and clean the peppers of seeds, being careful not to damage their structure. Blanch the cauliflower florets in hot water for 2-3 minutes until they become slightly tender, then remove them and let them cool.

Step 3: Assembling the peppers
In each pepper, fill with a floret of cauliflower and a few small plums. I recommend choosing bistrite plums, as they are fragrant and easily detach from the pit. Arrange the stuffed peppers in a clean 3-liter jar.

Step 4: Filling with brine
Pour the hot brine over the peppers, ensuring they are completely covered. Add the sour cherry leaves on top, which help preserve the pickles and give them a distinct and aromatic flavor.

Step 5: Pasteurization
Screw the lid onto the jar and place it in a pot of water. Let it boil for 5 minutes. This process will help sterilize the jar and ensure a longer shelf life for the pickles.

Step 6: Cooling and storing
Remove the jar from the water and let it cool completely. Once cooled, store it in a cool, dark place. These peppers are delicious even after a few years, so don't hesitate to enjoy them later.

Useful tips:
- It is essential to use quality ingredients. Choose fresh, healthy peppers and plums for the best results.
- If you want to experiment, you can replace the plums with other fruits, such as apricots, which provide a delicious taste and a special aroma.
- Sour cherry leaves not only enhance the flavor but also contribute to the crunchy texture of the pickles. You can also try currant leaves for a different note.

Nutritional benefits:
Peppers are an excellent source of vitamin C, and plums add fiber and antioxidants, contributing to digestive health. Cauliflower is rich in vitamins and minerals, being a low-calorie food ideal for a balanced diet.

Recipes and combinations:
Peppers in vinegar with plums and cauliflower are perfect as a side dish for meat dishes or can be served alongside cheeses. You can pair them with a refreshing drink or a dry white wine, which will perfectly complement the intense flavors of the pickles.

Frequently asked questions:
- How long can I keep the peppers in vinegar?
Peppers are good for consumption for 2-3 years, but it is best to consume them within the first 6-12 months to enjoy their fresh aroma.

- Can I use other vegetables in this recipe?
Of course! This recipe is versatile, and you can add carrots or cucumbers to enrich the taste and texture.

In conclusion, peppers in vinegar with plums and cauliflower are not just a recipe but a true culinary experience that blends tradition with innovation. Try preparing it yourself, and you will discover the joy of savoring a truly special pickle!