Pickled Pepper Recipe
Stuffed with a medley of seasonal pickled vegetables, prepared in the authentic, time honored way
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Ingredients
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Vegetables for Stuffing
Pickling Brine
Method
Preparation of Vegetables
- 1
Prepare the Vegetables
Wash, peel, and cut the carrots, cucumbers, radishes, and cauliflower florets into small pieces. Ensure they are roughly the same size for even pickling.
- 2
Prepare the Bell Peppers
Cut the tops off the bell peppers and remove the seeds. Set aside.
Making the Pickling Brine
- 3
Combine Ingredients
In a saucepan, combine white vinegar, water, sugar, salt, garlic cloves, black peppercorns, and dill sprigs.
- 4
Heat the Brine
Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.
- 5
Cool the Brine
Remove from heat and let the brine cool to room temperature.
Stuffing the Peppers
- 6
Stuff the Peppers
Once the brine is cool, pack the prepared vegetables into the bell peppers tightly, ensuring they are filled to the top.
- 7
Seal the Peppers
Place the tops of the bell peppers back on to seal in the stuffing.
