My parents used to make a lot of canned vegetables. Now, since the kids flew away, they make just enough to please their appetite. Stuffed pickled peppers are made with local 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. I do not know if there is an easier and more delicious pickles recipe than stuffed pickled peppers. It is served with mashed potatoes or meat. I, for instance, like to eat these pickles with fresh cottage cheese.

Store the stuffed peppers at room temperature or in the cellar. After a few days, get them in the fridge.