Stuffed Peppers (for Winter)

Wash the jars and lids with warm water and detergent, making sure to clean them well of any residues. Rinse them with clean water and let them dry on a kitchen rack or a clean towel. This step is essential to prevent the contamination of your preserves. Meanwhile, washing the vegetables is equally important; make sure to use fresh, high-quality vegetables. Clean the bell peppers by removing the stems and seeds to achieve a delicious filling.

Chop the cabbage into very thin slices using a sharp knife or a mandoline, then massage it with a little salt. This process will help soften the cabbage and release its juices, which will contribute to the final flavor of the preserve. Grate the carrot using a large grater, obtaining larger strips that will add a crunchy texture to the mixture. Mix the cabbage with the carrot in a large bowl, ensuring that the ingredients are well incorporated.

Stuff the bell peppers with the vegetable mixture, pressing firmly to avoid air pockets. Place the stuffed bell peppers in the dry jars, arranging them nicely and evenly. Between the bell peppers, fill the gaps with grape berries, which will add a sweet-sour taste and a note of freshness.

To prepare the brine, mix Pikant fix, sugar, vinegar, and water in a pot. Bring the mixture to a boil, allowing it to simmer for 3-5 minutes, stirring occasionally. This brine will add a special flavor to your preserves, and its aroma will penetrate the stuffed bell peppers.

Fill the jars with the warm brine, making sure to cover all the vegetables well. Put the lids on the jars and let them cool to room temperature. Once they have completely cooled, store the jars in the pantry, in a cool and dark place. These bell peppers with cabbage and carrot will be a real treat during the winter, bringing a splash of color and flavor to every meal. Preparing these preserves will not only provide a delicious snack but also a pleasant activity in the company of loved ones.