A more elaborate version of Anatolian winter preserves, stuffed pepper pickle is made by filling kapya peppers with cabbage and carrot and leaving them in a vinegar brine for weeks. Careful stuffing is what determines both the pickle's appearance and its crunch.
Cut off the stems of the kapya peppers and remove the seeds, then rinse the insides well.
Mix the finely shredded cabbage, grated carrot and garlic cloves, then stuff the peppers without packing too tightly.
Boil the water, vinegar and salt in a pot for 5 minutes, then remove from the heat.
Pack the stuffed peppers into sterilised jars, pour the cooled brine over them, seal and leave in a cool, dark place for at least 3 weeks.
Do not use the jars without sterilising them in boiling water first, or the pickle will grow mould. Measure the water and vinegar carefully to get the brine ratio right.
Do not pack the peppers too tightly when stuffing; leave a little space for the brine to work its way in.
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