European
Hungary - Starters
Pickled Peppers
Chef's Menu Description
Crisp Hungarian pickled round apple peppers (almapaprika) preserved in a tangy vinegar brine with mustard seeds, coriander, and allspice.
Ingredients
- • 500g Hungarian apple peppers (almapaprika) or round sweet peppers
- • 400ml water
- • 150ml 10% spirit vinegar or white wine vinegar
- • 3 tbsp sugar and 1 tbsp pickling salt
- • 1 tsp yellow mustard seeds, 1/2 tsp coriander seeds, 4 allspice berries
- • 1 bay leaf
Preparation Steps
1
Phase 1
Wash the peppers, trim the stems slightly, and prick each pepper twice with a wooden toothpick to allow brine penetration.
2
Phase 2
Combine water, vinegar, sugar, salt, mustard seeds, coriander, allspice berries, and bay leaf in a saucepan and bring to a rolling boil.
3
Phase 3
Pack the peppers tightly into clean sterilized glass preserving jars.
4
Phase 4
Pour the boiling brine and spices over the peppers to submerge completely, seal tightly, and cool. Serve as a zesty starter or accompaniment.