FULL RECIPE FOR STUFFED PICKLE PEPPERSIngredientsGlass pickling jar (3 L)14-15 (~3 kg) sweet Hungarian peppers5 (~1 kg) red bell peppers8-10 black peppercorns2 lemons3-4 dried bay leaves6-7 garlic cloves2 tbsp pickling salt4 tbsp apple/vine vinegarDrinking water to fill the jarFor the filling:1 small (~1 kg) cabbage1 large (~800 g) carrots1 bunch of celery1-2 chilli peppers (optional)5-6 garlic cloves3 tbsp pickling salt tbsp citric acidFILLINGDiscard the loose leaves of the cabbage and thoroughly wash it as a wholeDiscard the hard coreRoughly divide the cabbage into 4-5 large pieces. Then, julienne them into thin slicesMake sure to mince the cabbage into smaller pieces for a stuffing that is tasty and easy-to-work-withPlace the minced cabbage into a large bowlSprinkle 3 tbsp of salt over itMix gently, and let the salt soften the cabbagePeel and wash 5-6 garlic cloves, then mince themMix the garlic with the salted cabbagePeel, wash and grate the carrotsWash the celery greens, then separate the very hard piecesSet aside both the celery sticks and the leavesWash the chilli peppers, discard the stems and seedsThen, dice the peppers and set asideOnce the cabbage has rested for 30 minutes, add the carrots the celery leaves, and the chilli peppers into the bowl and thoroughly mix the ingredientsCover the bowl and set asidePREPARING THE PEPPERSChoose medium-sized, fresh, and unbruised peppers at its natural harvesting timeThoroughly wash the peppers, then drain the excess waterGently remove the stem, seeds, and soft parts from inside the peppersMake sure not to bruise the peppers and minimize the openingRed peppers will be used to cover the stuffed peppersSo, cut roughly circular pieces from the red peppers to cover the top hole on the stuffed peppersBefore you are being the stuffing, add tbsp of citric acid to the fillingFill the Hungarian peppers with the stuffingCover the hole with a piece of red pepperFilling mixture will release their juice; drain the juice and use it for the pickle brineTo prepare the additional vegetables for the pickle:Slice 1-2 lemons into thick slices, peel 6-7 garlic cloves, and wash the hard celery stems, the dried bay leaves, and the black peppercornsPlace a couple of celery sticks, black peppercorns, 1-2 garlic cloves and a couple of bay leaves at the bottom of the jarThen, snuggly nestle the stuffed peppers into the jarAdd some of the lemon slices, garlic cloves, and bay leaves between the pepper layersOnce the jar is filled, compress the peppers using the remaining lemn slices and celery sticksPour the released vegetable juice over the peppers, add 2 tbsp of pickling salt, 3-4 tbsp od vinegarAdd water until all vegetables are submergedPlace the jar on the counter where you can monitor the fermentationFERMENTATIONWithin 5-6 days, fermentation will start and the pickle will expel some of the brine.Please add more water to re-submerge the vegetables in the brineOnce the outpouring is done, the pickle is ready to eat (~10-15 days)When the fermentation is completed, keep the pickle jar in a dark and cool storage area or in a pantrySERVINGStuffed Pickled Peppers are a fermented side dish that helps to improve digestion by fortifying the gut biotaTraditionally, we serve pickled vegetables alongside legume dishes to improve their digestion and nutrition valueTo keep the pickle jar healthy, make sure cover the remaining pickles properly and submerge them by adding brine or distilled waterStuffed Pickled Peppers are not only healthy but also a tasty and presentable appetizer for family dinners, feasts, or banquetsTraditionally prepared pickles are the easiest and most economic to make -not to mention, they are delicious and much better for your health than store-bought probioticsEnjoy!!For MORE recipes and detailed directions SUBSCRIBE and FOLLOW the Fairies Cuisine; Homemade Turkish Food Recipes on YouTube, link below:https://www.youtube.com/channel/UCiZuIwEqdDQrXXlFU82WRMw/featured?view_as=subscriber
