This is a must-have recipe for winter! Pickled peppers made the old-fashioned way will bring a tangy burst of flavor to your table. It’s a simple yet flavorful addition to any meal.
Ingredients:
- 11 lbs peppers (cleaned, seeded, and dried)
- 12 cups water
- 1 cup oil
- 1 cup vinegar (white distilled or similar)
- 7 oz salt
- 10 sugar cubes (or about 2 tbsp granulated sugar)
- A few whole black peppercorns
Instructions:
- Prepare the Brine: In a large pot, combine water, oil, salt, sugar, vinegar, and peppercorns. Bring to a boil.
- Blanch the Peppers: Add the peppers to the boiling brine. As soon as the brine starts boiling again (“first boil”), remove the peppers and let them cool. Repeat until all peppers are blanched.
- Stuff and Layer: Mix minced garlic and chopped parsley with a little salt. Layer the peppers in clean jars, alternating with garlic and parsley mixture.
- Fill the Jars: Pour the cooled brine over the peppers, ensuring they are fully submerged. Cover jars with a plate for a day, topping off with more brine if needed. Seal with plastic wrap or lids and store in a cool place.
Pickled Peppers in Mustard Sauce
Looking for something zesty? These pickled peppers in mustard sauce will steal the spotlight at your next family gathering.
Ingredients:
- 11 lbs colorful peppers (yellow, green, orange, red)
- 3 cups mustard
- 3½ cups oil
- ½ cup vinegar
- 2–3 bay leaves
- 8 cups water
- 3 tbsp salt
- 1½ tbsp sugar
- 1 packet of black peppercorns
Instructions:
- Prepare the Peppers: Wash, seed, and dice peppers into 1-inch cubes.
- Make the Brine: Bring water, salt, sugar, peppercorns, bay leaves, and vinegar to a boil. Add peppers and cook for 5 minutes. Drain well.
- Make the Sauce: Beat oil and mustard until creamy. Let the mixture sit for a few minutes.
- Combine: Once the peppers are cooled, mix them with the mustard sauce. Spoon into jars and seal tightly.
Stuffed Bell Peppers with Cabbage
An old favorite with a twist, these stuffed bell peppers filled with crunchy cabbage are perfect for adding to your zimnica collection.
Ingredients:
- Fresh bell peppers (quantity as desired)
- Fresh cabbage, shredded finely
- Salt
Instructions:
- Prepare Peppers: Wash, core, and seed the bell peppers. Blanch in boiling water and drain.
- Prepare Cabbage: Salt the shredded cabbage and let it sit until it releases liquid. Squeeze out excess moisture.
- Stuff Peppers: Fill the peppers with the salted cabbage. Arrange them in large jars.
- Preserve: Pour a prepared salt brine over the peppers, ensuring they’re fully submerged. Temporarily cover and allow them to settle for a few days, adding more brine as needed. Seal tightly and store.
