Gogosari in otet (Pickled sweet peppers)

Scroll down for English recipe

De obicei nu imi plac muraturile in otet, dar cei mai buni gogosari sunt cei conservati in acest mod. Ca sa neutralizez gustul foarte acid al otetului, folosesc miere sau zahar.  Modul acesta de conservare este foarte rapid si usor. Iar gogosarii in otet sunt foarte buni in salata de boeuf :)

Ingrediente:

• 4 kg gogosari, spalati si curatati de seminte
•  2 litri apa
• 1 litru otet
• 3 linguri sare pentru muraturi
• 3 linguri miere sau zahar
• 3-4 cepe
• 1 capatana de usturoi
• 10- 12 foi de dafin
• 30 g boabe de mustar
• 30 g boabe de piper negru
• cateva radacini de hrean
• 8- 10 borcane de 800 ml cu capac filetat

Cum se face:

• Pune la fiert apa, otetul, sarea, mierea, 5 foi de dafin, 15 boabe de piper. 
• Taie gogosarii in jumatati 

 

• Pune gogosarii in transe in amestecul cu otet. Lasa fiecare transa sa fiarba 1 minut, pentru ca gogosarii sa se inmoaie putin. Scoate-i intr-un castron.

 

•  Pune in fiecare borcan cate o bucata de hrean, 1 lingurita de boabe mustar, 1 foaie de dafin, cateva boabe de piper, 1-2 catei de usturoi si putina ceapa. 
• Umple borcanele cu gogosari, apasand ca sa intre cat mai multi. Toarna peste ei zeama de otet calduta, ca sa umple borcanele.Inchide-le cu capace.
• Borcanele se pastreaza in camara 2-3 luni inainte de a se folosi. 

English version

Usually I don't like vinegar pickles. It is very acidic, so I prefer canning in brine, with salt. However, sweet peppers are the best in vinegar. This is a very easy and fast recipe, so you don't need complicated techniques to have these pickled peppers.

Ingredients:

•      4 kg peppers, washed and with the seeds removed
•      2 liters water
•      1 liter vinegar
•      3 tablespoons pickling salt
•      3 tablespoons honey or sugar
•      3-4 onions
•      16- 20 garlic clove
•      10 to 12 bay leaves
•      30 g mustard seeds
•      30 g black peppercorns
•      some horseradish roots
•      8-10 pieces of 800 ml jars, with screw cap

How to:

•  Boil water, vinegar, salt, honey, 5 bay leaves,  15 peppercorns.
•  Cut the peppers in half
•  Put the sweet peppers, in small batches, in the vinegar mixtures. Allow each batch to boil for 1 minute, until the peppers become a bit softer. Strain the peppers and put them in a bowl. Do not throw any of the vinegar mixture.
•  In each jar put a piece of horseradish, 1 teaspoon mustard seeds, 1 bay leaf, some pepper, 1-2 cloves of garlic and some onion.
•      Fill jars with peppers, pressing to enter more. Pour the warm vinegar mixture, until the jars are filled. Cloe them with caps.
•      Keep the jars in a pantry 2-3 months, before use.