A visually elegant winter pickle made by stuffing bell peppers with finely shredded cabbage and carrot, then fermenting them in a vinegar brine. It offers a sour-crunchy flavor that stands out on meze plates.
Mix the shredded cabbage, grated carrot, and garlic together and salt lightly.
Stuff the prepared filling into the cleaned peppers without packing it too tightly.
Carefully place the stuffed peppers into sterilized jars.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves, then remove from heat and let cool.
Pour the cooled brine over the peppers so it covers them completely, close the jar, and leave it to ferment in a cool, dark place for two to three weeks.
Important: Clean the inner membranes of the peppers thoroughly, otherwise a bitter taste may remain in the pickle. Jars must always be sterilized; don't pack the peppers too tightly so the brine can penetrate between them.
Adding a few carrot slices to the stuffing mix both enriches the color and keeps the filling from falling apart in the jar.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.