Spicy mixed pickles

Name: Spicy mixed pickles
Ingredients: 45 hot peppers; 3 medium white onions (450 g); 2 medium red kapia peppers; 3 medium bell peppers; 500 ml vinegar; 50 g horseradish root; 1 level tablespoon salt; 2 tablespoons sugar

Pickles - Spicy mixed pickles by Roxana C. - Recipia

For spicy mixed pickles, let the vinegar cool for 5-10 minutes before pouring it over the vegetables, so it doesn’t go into the jars boiling hot. They bring together hot peppers, red kapia peppers, bell peppers, onion and horseradish. After resting in the fridge, the vegetables turn sour and spicy, while the pieces stay crisp, just right alongside a meal. I choose firm hot peppers with unbroken skins. Preparation: 20 minutes. Cooking: 2 minutes. Rest: 10 minutes. Total time: 32 minutes. Servings: 12. Approximately 60 kcal and 2 g protein per serving.

Ingredients

45 hot peppers
3 medium white onions (450 g)
2 medium red kapia peppers
3 medium bell peppers
500 ml vinegar
50 g horseradish root
1 level tablespoon salt
2 tablespoons sugar

Preparation

1. Wash the vegetables and chop them. Cut the onion and peppers into pieces that will fit in the jars. 2. Put 500 ml vinegar, 2 tablespoons sugar and 1 level tablespoon salt in a small saucepan. Boil for 2 minutes, until the sugar and salt dissolve. 3. Leave the vinegar to cool for 5-10 minutes. 4. Pack the chopped vegetables into jars. Cut 50 g horseradish into strips and add it on top of the vegetables. 5. Pour the cooled vinegar over the vegetables, put on the lids and refrigerate the jars.

Notes

Small hot peppers can be left whole; cut large ones lengthwise so they fit in the jar without bending them. For less heat, remove the seeds and white ribs. Cut the onion and peppers into strips of roughly the same thickness, about 5 mm. Serve the pickles with roast meat or beans. Store the jars tightly closed in the fridge. You can use three gogosari peppers instead of the bell peppers.