10 bell peppers (preferably red or yellow for a beautiful look)
2–3 carrots (peeled and coarsely grated)
1 medium cabbage (shredded)
1 small celery root (optional, grated)
Non-iodized salt (for the brine)
Water (for the brine)
1 tablespoon peppercorns
1 tablespoon mustard seeds
Celery leaves or dill sprigs (optional, for aroma)
Preparation
Preparing the peppers: Wash the bell peppers, remove their stems intact, and carefully scoop out the seeds. Rinse the interior well.
Making the vegetable filling: Combine the shredded cabbage, grated carrots, and optional celery in a large bowl. Add salt and knead the mixture until it becomes soft and juicy. Fill each pepper with this vegetable filling, pressing gently to pack them fully.
Preparing the brine: Bring water and non-iodized salt to a boil (1 tablespoon salt per liter of water) until the salt dissolves. Let the brine cool to room temperature.
Assembling the jar: Place the stuffed peppers upright in a large jar or pickling vessel. Tuck in peppercorns, mustard seeds, and, if desired, a few celery leaves or dill sprigs between the peppers. Pour the cooled brine over them, ensuring they are completely submerged. Cover the jar with a lid or plate, using a weight to keep the peppers below the surface of the brine.
Fermentation: Leave the jar at room temperature for 3–5 days, checking daily to ensure the peppers remain covered by the brine. After fermenting, store the jar in a cool place (pantry or refrigerator).
These pickled stuffed peppers are perfect alongside roasts, potatoes, or other traditional dishes. Poftă bună! 😊
What makes these pickled stuffed bell peppers special? These peppers combine the freshness of vegetables with the tangy, slightly salty taste of natural brine. The cabbage, carrot, and celery filling provides a crisp texture and rich flavor, while fermentation imparts probiotic properties.
Why use non-iodized salt for pickling? Non-iodized salt is preferred because iodine in table salt can inhibit natural fermentation. Using non-iodized salt ensures a successful, authentic pickling process.
How do you achieve the perfect filling texture? Grated or finely shredded vegetables should be massaged with salt until soft and juicy. This step releases natural juices that aid fermentation and enhance the final flavor.
What is the role of peppercorns and mustard seeds? The peppercorns and mustard seeds add subtle aromatic notes and a hint of spice, perfectly balancing the natural sweetness of the vegetables.
How do you ensure proper fermentation? It’s crucial that the peppers stay fully submerged in the brine. Placing a weight (like a plate or a clean object) on top keeps them below the liquid surface and prevents mold.
What if the brine level drops during fermentation? If the brine level falls, simply add more cooled brine (1 tablespoon salt per liter of water) to keep the peppers fully covered.
How long should fermentation take, and how do you know it’s ready? Ferment at room temperature for 3–5 days, depending on conditions. The peppers are ready when the brine turns slightly translucent and develops a pleasant tangy aroma.
How do you store pickled peppers for longer shelf life? After fermentation, keep the jar in a cool, dark place—ideally in a pantry or refrigerator—to slow fermentation and maintain freshness.
What dishes pair well with pickled stuffed peppers? These pickled peppers are ideal alongside roasted meats, fried potatoes, mashed beans, or cheesy polenta, their tangy crunch providing a refreshing contrast.
Can you customize the seasonings? Yes—add bay leaves, coriander seeds, or garlic slices for unique flavors. For extra heat, include hot pepper strips in the jar.
