Quick Pickled Peppers (Turski Chushki)
85% автентично · Balkan
A faster version of pickled peppers, often made with sweet or slightly spicy varieties. These are ready to eat much sooner than traditional mixed pickles, offering a tangy and slightly sweet flavor.
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Съставки
- Bell Peppers (various colors)1 kg
- Garlic4-5 cloves
- Dill Sprigs2-3
- Salt50 g
- Water1 L
- Vinegar (9%)150 ml
- Sugar2 tbsp
Стъпки
- 1
Wash the bell peppers. You can leave them whole or cut them into large pieces. If whole, make a few small slits.
- 2
Sterilize glass jars.
- 3
Place garlic cloves and dill sprigs at the bottom of the jars.
- 4
Pack the peppers tightly into the jars.
- 5
In a pot, combine water, salt, sugar, and vinegar. Bring to a boil, stirring until salt and sugar are dissolved.
- 6
Pour the hot brine over the peppers, ensuring they are fully covered. Leave about 1-2 cm of headspace.
- 7
Seal the jars tightly. Let them cool to room temperature, then refrigerate.
- 8
Allow to pickle for at least 24-48 hours before serving. They will continue to soften and develop flavor over time.
