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Suhindol-Style Pickle

IvanIvan
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Suhindol-Style Pickle
17/03/2014
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Preparation180 min.
Тotal180 min.
"Tradition calls for cooling your brandy well before serving it with this pickle!"

Ingredients

  • bell peppers - 13 lb (6 kg), large, whole and red
  • cauliflowers - 2 heads
  • tomatoes - 2 lb (1 kg), small, green
  • chili peppers - 17.5 oz (500 g), small
  • carrots - 17.5 oz (500 g)
  • for the brine
  • water - 7 large cups
  • wine vinegar - 7 cups
  • sugar - 1 cup
  • salt - 1 cup
  • bay leaf - 5
  • black pepper - 1 tsp
  • allspice - 1 tsp
measures

How to make

Gut the already washed bell peppers. Shred the cauliflower into florets, cut the carrots into round slices and wash the tomatoes and chili peppers. Boil a brine from the water, vinegar, sugar, salt, bay leaf, black pepper grains and allspice.

Separately, parboil the peppers and other vegetables in the brine. Distribute them in 2 trays to cool. In each bell pepper, stuff 1-2 tomatoes, 1 chili pepper, 2-3 round slices of carrot and cauliflower florets on top.

Arrange thus filled bell peppers in jars and pour the brine that has cooled over them. Decant the pickle 2-3 times, pressing them with your hand to keep the stuffing in.

Keep the pickles in a cool place and make sure they are submerged below 2 finger widths of the surface of the brine. For serving, you can add some oil.

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