Master the art of pickling: Perfect peppers for all seasons

Pickled pepper preserves are essential to many dishes, and making them at home is becoming increasingly popular. Thanks to a tried-and-true recipe passed down in my family for generations, the peppers always turn out perfect – crunchy, aromatic, and with a perfectly balanced taste. The key to success is maintaining the golden ingredient ratio, especially regarding the brine. With this recipe's help, even beginners can create delicious preserves that will delight the whole family.

The key to success in preparing delicious pickled peppers is the right brine. It's what gives the peppers their characteristic flavour and ensures their long shelf life.

Golden ratio:

                  
• Water: The base of the brine.
• Vinegar: Provides a tangy taste and acts as a preservative.
• Sugar: Reduces the acidity of the vinegar and adds sweetness.
• Salt: Enhances the flavour of the other ingredients.
• Spices: Allspice, bay leaf, mustard seeds – add aroma to the peppers.

Too much vinegar will make the peppers too sour and lose their natural taste. Conversely, too little vinegar can result in preserves that aren't shelf-stable. The optimal water-to-vinegar ratio is 5:1. This means that for 1 litre of water, we add about 200 millilitres of 10% spirit vinegar.

Ingredients:

                                  
• 2 kilograms of peppers (preferably red or yellow),
• 1 litre of water,
• 200 millilitres of 10% spirit vinegar,
• 2 tablespoons of salt,
• 3 tablespoons of sugar,
• 5-6 allspice berries,
• 2 bay leaves,
• 1 tablespoon of mustard seeds,
• 3-4 cloves of garlic (optional).

Preparation:

                      
1. Thoroughly wash the peppers, remove the seed cores, and cut them into strips or quarters.
2. Sterilise the jars so they are perfectly clean and ready for filling.
3. Prepare the brine – in a large pot, bring water to a boil with vinegar, salt, sugar, and spices. Boil for about 5 minutes.
4. Tightly pack the peppers into jars. You can add a clove of garlic to each jar if you prefer a more intense flavour.
5. Pour the hot brine over the peppers, ensuring all pieces are completely submerged.
6. Seal the jars and pasteurise for 10-15 minutes in water just below boiling.

Pickled peppers are incredibly versatile. Their sweet and sour taste pairs excellently with a variety of dishes. They are the perfect addition to sandwiches, especially with ham, cheese, or cold cuts. They can also be added to salads – both those based on vegetables and meat. They are a great accompaniment to main courses, such as alongside roasted chicken or pork.