Brined Bell Peppers

This recipe has more than earned its place — try it and see for yourself!

Recipe author

Servings:

Bell peppers

Water

Vinegar (9%)

0.5

Vegetable oil

0.5

Salt

Sugar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 67 % 10 g

Carbohydrates 33 % 5 g

108 kcal

GI: 20 / 0 / 80

My family has used this recipe for ages — it came down from my grandmother, and to her from hers. I'm sure it's changed plenty over the years, but it's lost none of its appeal. The best thing about it is how versatile it is: brined peppers can be a base for stuffed peppers or an appetizer on their own — get creative. Make the brine: combine the ingredients and bring them to a boil. Wash the peppers well; here's where you can use your judgment — remove the stems and seeds, or leave them in. I prefer whole peppers — they look prettier. Lower the peppers into the boiling brine and cook until they soften and their color pales. Carefully lift them out with a slotted spoon and pack them into jars right away, as tightly as you can. The jars should be dry and sterilized, either in the oven or steamed and dried. There's no need to add brine — the peppers will pack in very tightly on their own; seal the jars while hot. By the way, you can use tomato juice in place of the water — 3 quarts (liters) of it.

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