Bell Peppers in Vinegar
Ștefan Baciu, 04.10.2015, 14:07
Since bell peppers are in season, we dedicate this edition to the pickling of bell peppers in vinegar. This is by far the most popular method of preserving bell peppers all over Europe, as well as other countries. However, in Romania bell peppers are also pickled in brine, in which case they are filled with shredded sauerkraut or pickled red cabbage, or with pickled cauliflower.
If you would like to make sauerkraut stuffed bell peppers to have winter long, take 5 kg, about 10 pounds, of bell peppers, one or two cabbages, two large celery roots, one kg of carrots, one liter of vinegar, a couple of tablespoons of oil, black peppercorns, a few bay leaves, a few tablespoons of honey, and salt.
Carefully core and seed the bell peppers, making sure they remain otherwise untouched. Shred the cabbage, carrots and celery, then mix them well together in a large vessel with oil and a few peppercorns. Stuff the peppers with the mixture. Stack them into large pickle jars. Separately, prepare the vinegary brine. Use one liter of vinegar for every two and a half liters of water, and for every liter of water use one tablespoon of salt, one tablespoon of honey or sugar, and a couple of bay leaves.
Bring this mixture to a boil, then carefully fill the jars with peppers, making sure the glass does not crack. Cover the peppers completely, then seal immediately with cellophane. You can dig into them as early as a week later. They go wonderfully with a steak or barbeque.
If you are in for a more adventurous experience, there are the midget bell peppers, which are very hot. The heat is made slightly less by pickling, but they still pack a punch. In the Mediterranean region they are stuffed with soft cheese, such as goat cheese, and are enjoyed as a cold snack or entrée. Whichever you prefer, enjoy!
