Pickled Pepper in Vinegar
I've been perfecting this pickled peppers recipe for 3 years, and they're always spot on, spicy and crunchy.
While we're not huge pickle-in-vinegar enthusiasts, these are essential for Romanian Beef Salad. Annually, I ensure my pantry is stocked with at least 10 jars each of these peppers and cucumbers in vinegar.
By the way, cucumbers made with this recipe turn out exceptionally delicious. This year, I added green tomatoes, cauliflower, and red cabbage, and I'm eager to see the results.
Wash and clean the peppers, then slice them as needed. Be sure to wear protective gloves.
Wash and thoroughly dry the jars. Add 1 teaspoon of mustard seeds to each jar.
Start filling the jars with pepper slices. Don't forget to add horseradish root, garlic, and celery leaves (which I skipped this time) and optionally, cauliflower florets.
Continue filling until all the jars are full.
I typically make 10 jars plus an additional box for quick consumption.
In a large pot (at least 5 liters), combine water, vinegar, salt, and sugar. Bring the mixture to a boil.
Pour the hot marinade into the jars and promptly seal them with lids.
Seal the jars tightly and turn them upside down. Let them sit like this for 1-2 days.
Fill the box with marinade, leave it at room temperature for 2 days, then refrigerate. You can start enjoying them shortly after.
Check the cucumbers and test jars with green tomatoes and red cabbage.
Thanks to the box, I can show you how peppers look without jars.
Enjoy your meal!
