Sweet and Sour Pickled Bell Peppers
Sweet and sour pickled bell peppers are a special flavor combination that combines the tradition of pickling in vinegar with the sweet and spicy notes of honey and ginger. Pickled vegetables have a long history in many cuisines around the world, and this version balances the tangy and sweet flavors. This recipe goes perfectly with sandwiches, grilled meats, or can be enjoyed as a standalone pickle. If you like a special, sweet and sour harmony, be sure to try this recipe!
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Ingredients for this recipe
Servings: 4
500
g
Bell peppers (red, yellow, green)
500
ml
Water
250
ml
White vinegar
50
g
Honey
30
g
Brown sugar
20
g
Salt
3
cloves
Garlic
2
Bay leaves
1
tsp
Black peppercorns
1
tsp
Mustard seeds
1
tbsp
Fresh dill
10
g
Ginger
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Preparation Steps
1
Wash the bell peppers thoroughly, halve them, and remove the seeds. Slice them into thin strips or dice them.
2
Place the bell pepper strips, thinly sliced garlic cloves, and bay leaves into a sterilized jar.
3
In a saucepan, bring the vinegar, water, honey, brown sugar, salt, black peppercorns, mustard seeds, fresh dill, and grated ginger to a boil. Let it simmer for a few minutes, then remove from the heat and allow to cool to room temperature.
4
Pour the cooled sweet and sour pickling liquid over the peppers, ensuring they are completely submerged.
5
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
6
For the best flavor, let it sit in the refrigerator for at least 48 hours before consuming.
