Gaby
How to Salt Peppers?
For salting, use only ripe, undamaged peppers. First, wash them thoroughly, remove the stems and seeds. Sprinkle with salt (50g for every 1kg of peppers), stack the peppers on top of each other, place them in an enameled pot, cover with a plate, weigh it down, and let it sit for 12-15 hours. During this time, the peppers will release their juice. Then, add brine (50g of salt per 1 liter of water) until there’s about 10 cm of space left at the top of the pot, cover with a clean cloth, place a wooden circle on top, add a weight, and move it to a cool place. Before using, rinse the peppers and then stuff them with filling.
Fermented Peppers
Clean the peppers, place them in a container, and pour over cooled brine. Move to a cool place.
For 10 kg of peppers: use 5 liters of water, 2.5 liters of vinegar, 1.5 kg of honey, 580g of salt, a teaspoon each of black and allspice, and 6 cloves.
Colorful Pickles
Peel the vegetables. Chop red cabbage into large pieces and break cauliflower into florets. Peel and slice the onion, garlic, and carrots into rounds. Combine the mixture in a bowl, sprinkle with salt to taste, and let it sit overnight.
The next day, pack the vegetables into a jar without any juice and cover with cold brine (1 liter of water, 1 liter of vinegar, 50g of salt, 2 tablespoons of mustard). Store under weight in a cool place.
For 1 kg of small peppers and 1 kg of small green tomatoes: use 1 kg of carrots, one head of red cabbage, 2 heads of cauliflower, 1 kg of small onions, 10 heads of garlic, salt, vinegar, and mustard.
