 |
Prep Time: 0 Minutes Cook Time: 1440 Minutes |
Ready In: 1440 Minutes Servings: 4 |
|
A bulgarian traditional dish. This way to prepare the smaller kind of pappers is called Turshia in Bulgaria. It's usually made in the summer to be then left in a dark and cold place for a few mounts and serve in the winter. Read more . Its flavor is very much like the pickles that are sold in the supermarkets. There isn't a Bulgarian in the world that doesn't love it, especially served with pickled cabbage and slices of bacon on the griddle. Ingredients:
2.5 kg small size peppers |
100 g salt |
250 g white sugar |
750 ml apple cider vinegar |
25 ml light corn oil |
1 head of celery |
1 kg fresh carrots, grated |
2 tsp baking soda |
Directions:
1. Cut the peppers into quarters. Divide the leafs from the celery, but keep them in the refrigerator. Cut the celery trunck into small pieces.
2. In a large and deep bowl combine the peppers, the grated carrots and the celery. Add the salt and the sugar. Stir very well with a wooden spoon. Cover and allow to stay in a dark place for about 24 hours. After that time the vegetables will release their own juice.
3. After that time, combine in a saucepan the vegetable juice with the vinegar and the oil. Heat it over medium heat. Allow to boil about 10 minutes, starting to count from the moment when the first bubbles start to form.
4. Remove from the heat and add immediately the baking soda. It's neccessary to keep the fresh color of the vegetables.
5. Fill a large sterilized jars with the marinated veggies. Add a handful of fresh black paper and the finely chopped celery leafs which you kept the day before. Fill the jars with the hot liquid, a ladle at a time, until you cover all vegetables. Close well the jars and allow to cool placed up side down in a dark place.
6. Keep in the closed place and open the first jar in the winter as an appetizer. In Bulgaria, we usually make these in august and open the first at november:):)
|
|