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Pickled Peppers Recipe
Ingredients:
1 kg bell peppers
500 ml water
500 ml white vinegar (5% acidity)
3 tbsp sugar
1 tbsp salt
3 garlic cloves
1 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
2 bay leaves
Wash the peppers, remove the seeds and stems, and cut them into strips or quarters. Boil glass jars and lids for a few minutes to sterilize them. In a pot, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Divide the garlic, black peppercorns, mustard seeds, coriander seeds, and bay leaves among the jars. Fill each jar with the sliced peppers. Carefully pour the hot brine over the peppers, ensuring they are fully submerged. Leave about 1 cm (½ inch) of space at the top. Close the jars tightly. You can store them in the refrigerator for short-term use or process them in a hot water bath for 10–15 minutes for long-term storage. Let the peppers marinate for at least 48 hours before consuming for the best flavor.

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