Whole peppers in vinegar

Pickled peppers - a traditional delicacy

I invite you to discover a recipe for pickled peppers that will add a touch of freshness and flavor to your pantry. This recipe has been passed down from generation to generation, bringing joy and aroma to family meals. Pickled peppers are an excellent choice to accompany roasts and stews, and their juice has a magical role in giving a distinctive taste to soups. Let's get started!

Preparation time: 30 minutes
Cooling time: 24 hours
Number of servings: approximately 8 jars of 1 liter

Ingredients:
- 6 kilograms of large, healthy peppers
- 5-6 roots of horseradish
- 1.5 liters of 9-degree vinegar (Regal brand is recommended)
- 3 liters of water
- 5 tablespoons of salt (pickling salt, ideal for preservation)
- 2 tablespoons of honey
- 2 tablespoons of sugar
- 5-6 bay leaves
- 20-25 black peppercorns
- 3-4 bunches of celery leaves

Preparation steps:

1. Preparing the peppers: Wash the peppers well under cold running water. Here’s a tip: if the peppers have cracks or spots, avoid them, as they won’t be good for pickling. Once done, score each pepper in an "X" shape on top. This step helps the pickling solution penetrate and ensures optimal preservation.

2. Preparing the jars: Make sure the jars are clean and sterilized. You can sterilize them by washing them in hot water or using the oven. This step is essential to prevent contamination of the pickles.

3. Adding the ingredients: In each jar, place the scored peppers, interspersing them with pieces of horseradish, mustard seeds, and celery leaves. The celery leaves add a special flavor, so don’t overlook them!

4. Preparing the pickling solution: In a large pot, add the water and salt. Place the pot on the heat and stir until the salt completely dissolves. Then, add the sugar, honey, vinegar, pepper, and bay leaves. Let the solution boil until it reaches a rolling boil.

5. Pouring the solution: Carefully pour the hot solution over the peppers in the jars. Make sure the solution completely covers them. A useful tip: you can place something metal, like a rack, under the jars to prevent them from breaking upon contact with the high temperature.

6. Finalizing the pickles: On top of the peppers, place a few celery leaves and then seal the jars with the lids. Place the jars in a box or crate and cover them with thick blankets. This will help maintain a constant temperature and allow the pickles to cool gradually, promoting even fermentation.

7. Storage: After 24 hours, when the jars have completely cooled, you can store them in your pantry. The pickled peppers will be ready in about 2-3 weeks, and their flavor will become increasingly intense and delicious.

Practical tips:
- When choosing the peppers, look for firm fruits with a uniform color and no defects. The quality of the ingredients is key to obtaining delicious pickles.
- Pickled peppers can be an excellent side dish for roasts, stews, or even sandwiches. The juice from the peppers is perfect for adding a tangy flavor to soups.
- Try experimenting with other spices, such as cumin or garlic, to achieve a unique flavor.

Nutritional information:
Peppers are a good source of vitamins, especially vitamin C. Additionally, honey adds not only a pleasant taste but also antioxidants. This pickle is relatively low in calories but rich in flavors, making it an excellent choice for a balanced diet.

Frequently asked questions:
- Can I use another type of vinegar? Yes, you can use apple cider vinegar or wine vinegar to diversify the flavor.
- What should I do if the peppers are not completely covered by the pickling solution? Make sure the jars are well filled, and if necessary, you can prepare a little extra solution.

Now that you have all the necessary information, it’s time to start cooking! Pickled peppers are a flavorful tradition that will bring a touch of nostalgia to every meal. Enjoy preparing them and don’t forget to share this recipe with your loved ones!