Low Sodium Pickled Peppers Recipe
Every year I'm planning to reduce my winter preparations. But every time I try to limit myself, I find myself make some canning again. That's why I haven't tried to limit myself this year. When I have time, I do the things I love little by little and put them in the closets.
One of the winter preparations that works best for me is frozen green beans. It is a great convenience to not to have the trouble of cleaning the tips and chopping the beans. I made quite a lot of sugar-free plum marmalade. But since I shared most of them with my friends, I'll do a little more with both plum and peach. Because we consume them fondly. Quick pickled hot peppers are one of my favorite winter items. They also took their places in the closet.
Another pickle that I tried for the first time this year was added to my winter preparations. I saw your recipe in another blog. It is so easy to make that I couldn't help trying it myself.
In my opinion, the biggest claim of the recipe is that it is less salty and therefore a life-saving recipe for those who need to keep their salt consumption under control. Its ingredients are very simple, and it is very easy and fun to make. What more could a person want from a pickled pepper recipe?
Is it Necessary to Use Honey?
The honey used in the recipe is used to speed up fermentation by feeding the bacteria. There is no reason to use honey in particular. Bacteria love sugar, not honey, and they feed on it. Honey is used because of its natural sugar content. You can also use the same amount of sugar instead.
Pickles are unsalted, slightly sour and crispy. When first prepared, it feels like the sauce doesn't touch each pepper, but over time the peppers release water and the amount of liquid in the jars increases. When the jar is shaken frequently, the ingredients mix well. I put the jars on the kitchen counter and shook them about 2-3 times a day as they catch my eye.
You can watch how the peppers turn into pickles step by step from the glass jar. Their colors change starting from edges into the middle. When every part of the peppers gets the same pickle color, it means that they are ready. The time it takes will vary depending on the size of the jars, hence the amount of pickles. My little jars were done in 10 days. This period may be longer if you use larger jars.
- 300 g long peppers,
- 2 cloves of garlic,
- 1 teaspoon of honey
- 1 teaspoon of pickled salt,
- 1 tablespoon of olive oil.
- Chop the peppers into small pieces and place them into suitable sized jar or jars,
- Add the sliced garlic, honey, salt and olive oil, cover the lids and shake the jars until the ingredients are mixed,
- Shake the jar at least once every day until it is pickled (about 10 days),
- You can consume it immediately after it is pickled, keep it in the refrigerator after opening the lid and consume it within a week at the latest.
Enjoy your meal...