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