Hot Stuffed Cherry Pepper Recipe! @UhadmeatKitchen
Hot Stuffed Cherry Peppers are an Italian Classic. These tasty treats are a wonderful addition to antipasto, sandwiches, spaghetti and are spectacular with some nice crusty Italian bread. Alexia shares an easy and delicious recipe featuring fine products fromThe Pastene Company! LIKE SHARE & ENJOY! #uhadmeatkitchen #alexiafoodees #cooking
Home Made Pickled Stuffed Peppers like in the store
Various of peppers
In case of spicy peppers to make them mild soak then in cold water for 3 hours
Feta cheese: 50 g
Cream cheese: 50 g
Water: 1 liter
Salt: 1.5 tbsp
Sugar: 1 tbsp
Vinegar: 1/2 cup
Boil 3-5 mins
Oregano: 1 tsp
Cover by vegetable oil
Keep them in fridge
The peppers are ready in 5 days
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Stuffed Dungan pepper How to make pickled peppers
How to cook: Pickled Bell Peppers - Recipe and Tips from Grandma Emma
Along with pickled tomatoes, cucumbers, eggplant, cabbage, pickled bell peppers take their rightful place - this is a very tasty snack that can be cooked to the table or rolled into jars for the winter.
pickled cherry peppers
pickled cherry peppers ,
Pickling peppers is easy and tasty ,the result will enhance the food you add it to .
a great way to preserve chills .
hot and spicy .
STUFFED PICKLE PEPPERS: FERMENTED, JUICY, AND CRUNCHY APPETIZER
FULL RECIPE FOR STUFFED PICKLE PEPPERS
Ingredients
Glass pickling jar (3 L)
14-15 (~3 kg) sweet Hungarian peppers
5 (~1 kg) red bell peppers
8-10 black peppercorns
2 lemons
3-4 dried bay leaves
6-7 garlic cloves
2 tbsp pickling salt
4 tbsp apple/vine vinegar
Drinking water to fill the jar
For the filling:
1 small (~1 kg) cabbage
1 large (~800 g) carrots
1 bunch of celery
1-2 chilli peppers (optional)
5-6 garlic cloves
3 tbsp pickling salt
½ tbsp citric acid
FILLING
Discard the loose leaves of the cabbage and thoroughly wash it as a whole
Discard the hard core
Roughly divide the cabbage into 4-5 large pieces. Then, julienne them into thin slices
Make sure to mince the cabbage into smaller pieces for a stuffing that is tasty and easy-to-work-with
Place the minced cabbage into a large bowl
Sprinkle 3 tbsp of salt over it
Mix gently, and let the salt soften the cabbage
Peel and wash 5-6 garlic cloves, then mince them
Mix the garlic with the salted cabbage
Peel, wash and grate the carrots
Wash the celery greens, then separate the very hard pieces
Set aside both the celery sticks and the leaves
Wash the chilli peppers, discard the stems and seeds
Then, dice the peppers and set aside
Once the cabbage has rested for 30 minutes, add the carrots the celery leaves, and the chilli peppers into the bowl and thoroughly mix the ingredients
Cover the bowl and set aside
PREPARING THE PEPPERS
Choose medium-sized, fresh, and unbruised peppers at its natural harvesting time
Thoroughly wash the peppers, then drain the excess water
Gently remove the stem, seeds, and soft parts from inside the peppers
Make sure not to bruise the peppers and minimize the opening
Red peppers will be used to cover the stuffed peppers
So, cut roughly circular pieces from the red peppers to cover the top hole on the stuffed peppers
Before you are being the stuffing, add ½ tbsp of citric acid to the filling
Fill the Hungarian peppers with the stuffing
Cover the hole with a piece of red pepper
Filling mixture will release their juice; drain the juice and use it for the pickle brine
To prepare the additional vegetables for the pickle:
Slice 1-2 lemons into thick slices, peel 6-7 garlic cloves, and wash the hard celery stems, the dried bay leaves, and the black peppercorns
Place a couple of celery sticks, black peppercorns, 1-2 garlic cloves and a couple of bay leaves at the bottom of the jar
Then, snuggly nestle the stuffed peppers into the jar
Add some of the lemon slices, garlic cloves, and bay leaves between the pepper layers
Once the jar is filled, compress the peppers using the remaining lemn slices and celery sticks
Pour the released vegetable juice over the peppers, add 2 tbsp of pickling salt, 3-4 tbsp od vinegar
Add water until all vegetables are submerged
Place the jar on the counter where you can monitor the fermentation
FERMENTATION
Within 5-6 days, fermentation will start and the pickle will expel some of the brine.
Please add more water to re-submerge the vegetables in the brine
Once the outpouring is done, the pickle is ready to eat (~10-15 days)
When the fermentation is completed, keep the pickle jar in a dark and cool storage area or in a pantry
SERVING
Stuffed Pickled Peppers are a fermented side dish that helps to improve digestion by fortifying the gut biota
Traditionally, we serve pickled vegetables alongside legume dishes to improve their digestion and nutrition value
To keep the pickle jar healthy, make sure cover the remaining pickles properly and submerge them by adding brine or distilled water
Stuffed Pickled Peppers are not only healthy but also a tasty and presentable appetizer for family dinners, feasts, or banquets
Traditionally prepared pickles are the easiest and most economic to make -not to mention, they are delicious and much better for your health than store-bought probiotics
Enjoy!!
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Pickled stuffed peppers with cabbage ????
Ingredients:
One cabbage ????
2 medium carrots
11 gypsy peppers
1 tablespoon salt
Mix and let it stay covered for one hour
1500 ml purified water
4 tablespoons salt
550 ml white distilled vinegar
Whole peppercorns ( optional)
Add purified water and vinegar, salt let it come to a boil and remove off the stove.
Fill the jar with stuffed peppers add mixture of water, salt and vinegar and place the lids and close it . I definitely love this special pickled stuffed peppers and it is wonderful in winter days. Enjoy this delicious recipe for pickled stuffed peppers and share with family and friends.
Thank you ❤️