Pickles and preserves
A carefully made version of an Anatolian winter preserve, these stuffed pepper pickles are prepared by filling kapya peppers with cabbage and carrot and leaving them in a vinegar brine for weeks. Careful stuffing helps determine both their appearance and crunch.
Cut off the stems of the kapya peppers, remove the seeds, and rinse the insides thoroughly with water.
Combine the finely chopped cabbage, grated carrot, and garlic cloves. Fill the peppers without packing the mixture tightly.
Bring the water, vinegar, and salt to a boil in a saucepan and boil for 5 minutes, then remove from the heat.
Arrange the stuffed peppers in sterilized jars, pour the cooled brine over them, and close the lids. Leave in a cool, dark place for at least 3 weeks.
Do not use the jars without sterilizing them with boiling water, or the pickles will mold. Weigh and measure the water and vinegar carefully to get the brine ratio right.
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