Romanian Pickled Round Peppers in Vinegar

Elena Butuc

Yes, now I can say that we really like red ruffled peppers in vinegar - sweet and sour, crunchy and flavorful. I tried a recipe for canned ruffled peppers about 8 years ago, but I didn't succeed - initially, they were good but very quickly they fermented and got spoiled (in a flat pantry, a bit too warm). This year I repeated the experience and I hope it will be successful in the end because the peppers are too delicious and it would a shame not to be able to enjoy them in winter. This time, I took extra precautions. I still don't know how they will keep in my new pantry (also in a flat, but a bit cooler) so I put half an aspirin in 2 of the jars, I left 2 without, to test and see how they will do without preservatives and I keep 2 jars in the fridge (and one has already been eaten :))

I will keep you updated. If it's not such a large amount, they can also be kept in the refrigerator. I made 6 jars of 800ml each, but I didn't store them all in there. Each pantry or cellar is different, so you'll have to try for yourself and see how the peppers will keep in there. What I can honestly say is that they are worth the effort, they are too good!

Another note on the recipe: although there is enough vinegar, after mixing everything and when the peppers have released the juice, the vinegar loses its strong smell and sour taste - the peppers are more sweet than sour, just the way we like them.

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Ingredients

Metric US

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Round of hungary peppers

5 kg

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Vinegar

500 ml

must be 9%

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Sugar

500 g

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Pickling salt(no iodine)

100 g

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Horseradish

5 pieces

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Celery leaves

1 bunch

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Mustard seeds

3 tsp

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Whole black pepper

2 tsp

Step by step

Step 1

Wash well the red ruffled peppers and prepare them for the recipe.

Make sure you pick beautiful, healthy peppers, without worms.

Romanian Pickled Round Peppers in Vinegar - Step 1

Step 2

Wear protective gloves on your hands. One year, I ignored them and my hands got burned horribly after I cleaned the peppers.

Remove the core and the seeds. Cut into slices, thin or large, as desired.

Romanian Pickled Round Peppers in Vinegar - Step 2

Step 3

In a bowl, combine sugar with salt and vinegar.

Step 4

Move the red peppers into a large bowl, pour over the vinegar brine.

Step 5

Stir well with a spoon.

Step 6

Cover with a towel and leave for 20-24 hours in the kitchen, at room temperature.

Step 7

After this time, we want to make sure that all the peppers will soften and release the juice. Stir well, then place something heavy to press on them - here, a large plate with a few jars on top.

Let sit like this for another 5-6 hours.