Diving into homemade pickled peppers feels like a culinary adventure where my kitchen becomes the epicenter of vibrant flavors and colors. Let’s transform these red bell beauties into tangy treasures that will elevate my snacking game to uncharted heights.
Paprika, when pickled, is a delightful way to capture the bright flavor of bell peppers. And when bell peppers are rendered in this fashion, they are a nutritious treat, being what they are, packed with vitamins galore.
Don’t you agree?
Ingredients
- Red Bell Peppers: Rich in vitamins A and C, adding sweetness and vibrant color.
- White Vinegar: Provides a tangy acidity, essential for pickling and preservation.
- Sugar: Balances the vinegar’s acidity with a hint of sweetness; aids preservation.
- Salt: Enhances flavor, helps draw moisture from the peppers for crispness.
- Garlic: Adds a savory, aromatic depth; contains beneficial antioxidants.
- Black Peppercorns: Impart subtle heat and complexity, rich in antioxidants.
Ingredient Quantities
- 1 kg red bell peppers
- 500 ml water
- 250 ml white vinegar (5% acidity)
- 100 g sugar
- 2 tablespoons salt
- 3-4 cloves garlic, sliced
- 1 teaspoon whole black peppercorns
- 3-4 bay leaves
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs (optional)
How to Make this
1. Start with a good rinse of red bell peppers under fresh running water from a tap. Follow that with a drying off of the peppers, using a clean kitchen towel to wipe them down until they are no longer wet.
2. Char the peppers over an open flame or under a broiler until they are blistered and blackened. Put them in a bowl and cover with a lid or plastic wrap for about 10 minutes to steam the skins loose.
3. Once the peppers have cooled, peel off the skin and take out the seeds and stems. Cut the peppers into strips.
4. In a big saucepan, combine the ingredients below. Stir them together and boil the mixture over medium-high heat until the contents reach a full, rolling boil and stay that way.
– Water
– White vinegar
– Sugar
– Salt
5. Include the thinly sliced garlic, whole black peppercorns, bay leaves, and mustard seeds in the pot. Let the contents of the pot simmer for a few minutes.
6. Pack the sliced peppers into sterilized jars, leaving some space at the top. If you like, pack some fresh dill in there, too.
7. Ladle the hot pickling liquid into the jars over the peppers. Be sure to divide the garlic, peppercorns, and bay leaves evenly among the jars.
8. Gently tap the jars on the counter to remove any air bubbles and ensure that the peppers are submerged in the liquid. If necessary, add more liquid to the jars to cover the peppers.
9. Sterilized lids should be used to seal the jars. If the end use is for long-term storage, then the jars should be processed in a boiling water bath for approximately 10 minutes to make certain that they are sealed correctly.
10. Let the jars cool and come to room temperature; then store them in a manner that is cool (68°F or lower), dark, and dry (in my climate and house, this means my living room, but your basement might work better). Leave the jars undisturbed for at least a week before consuming the contents, letting their flavors blend. Once a jar has been opened, place it in the refrigerator.
Equipment Needed
1. Kitchen sink with running water
2. Clean kitchen towel
3. Gas stove or broiler
4. Tongs
5. Bowl with lid or plastic wrap
6. Knife
7. Cutting board
8. Large saucepan
9. Wooden spoon or spatula
10. Measuring cups (500 ml and 250 ml)
11. Measuring spoons (tablespoon and teaspoon)
12. Sterilized jars with lids
13. Ladle
14. Jar funnel (optional)
15. Pot for boiling water bath (if processing for long-term storage)
16. Kitchen thermometer (optional)
17. Tongs or jar lifter (for handling hot jars)
FAQ
- Can I use different types of bell peppers for this recipe?You can use other colors of bell peppers or substitute them, but sticking mainly with red peppers ensures your dish looks colorful and tastes sweet.
- How long should the eingelegte Paprika marinate before eating?Letting them marinate for at least 24 hours in the refrigerator is the best method for ensuring that the flavors fully develop.
- How long will the eingelegte Paprika last in the refrigerator?Should they be stored in an airtight container, they will last up to 2 weeks.
- Can I reduce the amount of sugar or use a sugar substitute?You can change the amount of sugar to suit your taste or use substitutes such as honey or stevia, but they might change the flavor a little.
- Is it necessary to use dill and mustard seeds?Either ingredient may be omitted or adjusted according to individual taste.
- What is the best way to sterilize jars for this recipe?Clean the jars using hot, soapy water, making sure to rinse them very well. Then, put the jars in a preheated oven at 120°C (250°F) for approximately 20 minutes.
- Can I preserve the eingelegte Paprika for longer storage?To ensure a vacuum seal and proper long-term storage of food in canning jars, use these steps: 1. Prepare the food using recipes tested for canning; 2. Pack food into clean glass canning jars, leaving the appropriate headspace; 3. Wipe the rims; 4. Center the lid on the jar; 5. Screw on the metal band until it’s fingertip-tight; 6. Process in a boiling water or pressure canner for the amount of time specified in the recipe. Afterward, the jars may be stored in the above_setting to ensure their contents don’t go bad.
Eingelegte Paprika Recipe Substitutions and Variations
Use apple cider vinegar instead of white vinegar for a milder, fruitier taste.
Replace sugar with honey or agave syrup to create a sweetness profile that’s entirely your own.
Substitute white peppercorns for black peppercorns, and the result is slightly milder.
Fresh thyme or rosemary can take the place of bay leaves for a different herbal flavor.
In the absence of mustard seeds, you can use a little bit of mustard powder, and it will give you the same kind of tangy flavor you expect from mustard.
Pro Tips
1. Char the Peppers Evenly When charring the red bell peppers, ensure they are evenly blackened for easy peeling. Rotate them frequently over the flame or under the broiler for the best results.
2. Peeled Pepper Timing After steaming, peel the peppers while they are still slightly warm. This makes it easier to remove the skin compared to when they are fully cooled.
3. Taste and Adjust the Brine Before combining the brine with the peppers, taste it to ensure it has the right balance of salty, sweet, and tangy flavors. You can adjust the sugar and salt to your preference.
4. Use of Dill and Mustard Seeds If you decide to include the optional fresh dill and mustard seeds, add them sparingly at first. These flavors can become quite pronounced during the pickling process.
5. Ensure Proper Sealing After ladling the hot pickling liquid into jars, double-check that the edges of the jars are clean to ensure a proper seal. This is crucial for long-term storage and maintaining the quality of the pickled peppers.
Eingelegte Paprika Recipe
My favorite Eingelegte Paprika Recipe
Equipment Needed:
1. Kitchen sink with running water
2. Clean kitchen towel
3. Gas stove or broiler
4. Tongs
5. Bowl with lid or plastic wrap
6. Knife
7. Cutting board
8. Large saucepan
9. Wooden spoon or spatula
10. Measuring cups (500 ml and 250 ml)
11. Measuring spoons (tablespoon and teaspoon)
12. Sterilized jars with lids
13. Ladle
14. Jar funnel (optional)
15. Pot for boiling water bath (if processing for long-term storage)
16. Kitchen thermometer (optional)
17. Tongs or jar lifter (for handling hot jars)
Ingredients:
- 1 kg red bell peppers
- 500 ml water
- 250 ml white vinegar (5% acidity)
- 100 g sugar
- 2 tablespoons salt
- 3-4 cloves garlic, sliced
- 1 teaspoon whole black peppercorns
- 3-4 bay leaves
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs (optional)
Instructions:
1. Start with a good rinse of red bell peppers under fresh running water from a tap. Follow that with a drying off of the peppers, using a clean kitchen towel to wipe them down until they are no longer wet.
2. Char the peppers over an open flame or under a broiler until they are blistered and blackened. Put them in a bowl and cover with a lid or plastic wrap for about 10 minutes to steam the skins loose.
3. Once the peppers have cooled, peel off the skin and take out the seeds and stems. Cut the peppers into strips.
4. In a big saucepan, combine the ingredients below. Stir them together and boil the mixture over medium-high heat until the contents reach a full, rolling boil and stay that way.
– Water
– White vinegar
– Sugar
– Salt
5. Include the thinly sliced garlic, whole black peppercorns, bay leaves, and mustard seeds in the pot. Let the contents of the pot simmer for a few minutes.
6. Pack the sliced peppers into sterilized jars, leaving some space at the top. If you like, pack some fresh dill in there, too.
7. Ladle the hot pickling liquid into the jars over the peppers. Be sure to divide the garlic, peppercorns, and bay leaves evenly among the jars.
8. Gently tap the jars on the counter to remove any air bubbles and ensure that the peppers are submerged in the liquid. If necessary, add more liquid to the jars to cover the peppers.
9. Sterilized lids should be used to seal the jars. If the end use is for long-term storage, then the jars should be processed in a boiling water bath for approximately 10 minutes to make certain that they are sealed correctly.
10. Let the jars cool and come to room temperature; then store them in a manner that is cool (68°F or lower), dark, and dry (in my climate and house, this means my living room, but your basement might work better). Leave the jars undisturbed for at least a week before consuming the contents, letting their flavors blend. Once a jar has been opened, place it in the refrigerator.
