Pickled bell peppers with gooseberries
10 servings
20 minutes
Pickled bell pepper with gooseberries is a harmony of vibrant colors and refreshing taste. The sweet flavor of bell pepper perfectly complements the tartness of gooseberries, creating an unusual duet that will pleasantly surprise gourmets. This recipe reflects European canning traditions, where seasonal vegetables and berries are combined for maximum flavor enjoyment. The marinade, rich in vinegar and sugar, highlights the contrasting notes of the ingredients, making the appetizer not only appetizing but also versatile. Pickled pepper with gooseberries will be a wonderful addition to meat dishes, especially roasted poultry or fish, as well as a spicy touch on the festive table. A great way to enjoy nature's gifts while preserving their taste for a long time.
1
Wash the peppers (better to take a mix of colors - red, green, and yellow), cut them in half lengthwise, and remove the seeds.
- Bell pepper: 1 kg
2
Gooseberries (white or red - to taste) are sorted and washed. Place peppers in a pre-sterilized jar and add gooseberries. Shake the jar slightly to evenly distribute the gooseberries among the pepper slices.
- Gooseberry: 800 g
3
Boil water in a pot, add salt, vinegar, and sugar. Bring to a boil and remove from heat. Pour the marinade over the vegetables and berries. Close and set aside to cool. Store in a cool, dark place.
- Water: 1 l
- Salt: 50 g
- Wine vinegar: 50 ml
- Sugar: 100 g
