A colorful winter pickle of red bell peppers stuffed with finely chopped cabbage and carrots, then fermented in vinegar brine. These tangy, crisp peppers make an eye-catching addition to a meze spread.
Mix the chopped cabbage, grated carrot, and garlic, then add a little salt.
Fill the cleaned peppers with the mixture without packing it down.
Carefully arrange the stuffed peppers in sterilized jars.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool until lukewarm.
Pour the lukewarm brine over the peppers until they are covered. Seal the jars and leave them to ferment in a cool, dark place for two to three weeks.
Remove the inner ribs from the peppers thoroughly to prevent a bitter taste. Sterilize the jars, and do not pack the peppers too tightly so the brine can flow between them.
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