Like any Moldovan family, my parents used to make a lot of preserves for winter. Now, since the kids flew away, they make just enough to please their cravings. Stuffed pickled peppers are made with local fresh vegetables. August – October is the best season to pickle vegetables. Our farmer markets are thriving I’d like to share with you the my mom’s recipe for the tastiest Moldovan summer pickles.
AuthorNata AlbotCategoryVegetarianDifficultyIntermediateStuffed pickled peppers are made with fresh seasonal vegetables. For making this preserve, my parents begin with covering their kitchen floor with plastic film and then start chopping the cabbage, carrots and onions. My father takes part in the entire process, because he knows best how to finely chop the cabbage. My mother sautés the onion and prepares the peppers. It is served with mashed potatoes or meat. I, for instance, like to eat these pickles with fresh cottage cheese.
Choose medium bell peppers. Slice the top off and remove the core and the seeds. Wash the peppers and put them in a large bowl. Pour some hot (almost boiling) seasoned water over. After 15-20 minutes drain the water.
In a large pan, sauté the onion just a little bit. Add the grated carrots and stew. Then, add finely
chopped cabbage. Season with salt and stir. After the mix has cooled, stuff the peppers. Separate the oil from the juice released after stewing, and add to the cabbage. Arrange the stuffed peppers in a pan, put some fresh celery leaves between the peppers. When finished, press well with your hands to eliminate all the oxygen. Store the stuffed peppers at room temperature or in the cellar. After a few days, get them in the fridge.
Ingredients
Directions
Choose medium bell peppers. Slice the top off and remove the core and the seeds. Wash the peppers and put them in a large bowl. Pour some hot (almost boiling) seasoned water over. After 15-20 minutes drain the water.
In a large pan, sauté the onion just a little bit. Add the grated carrots and stew. Then, add finely
chopped cabbage. Season with salt and stir. After the mix has cooled, stuff the peppers. Separate the oil from the juice released after stewing, and add to the cabbage. Arrange the stuffed peppers in a pan, put some fresh celery leaves between the peppers. When finished, press well with your hands to eliminate all the oxygen. Store the stuffed peppers at room temperature or in the cellar. After a few days, get them in the fridge.
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