Pickled Peppers in Tomato Juice

This pickled peppers in tomato juice recipe is a delightful and flavorful way to preserve the bounty of fresh peppers and ripe tomatoes. The vibrant colors and sharp tang of the ingredients make it a great addition to any meal. Peppers, when combined with an aromatic tomato sauce, vinegar, and spices, create a taste that is both savory and slightly sweet. You can enjoy these pickles as a standalone snack or as a tasty accompaniment to cheese, meats, or sandwiches. This is an ideal dish for those looking to add some homemade preserves to their pantry. The mixture of garlic, bay leaves, and peppercorns infuses the pickles with a fragrant aroma. The recipe is straightforward, requiring only a short prep time. While the pickled peppers are quick to prepare, they develop more flavor as they rest in their jars. Whether you're looking to add some zest to a holiday spread or simply savor something special at home, this recipe is sure to impress.

Ingredients

Main Ingredients

4-5 kg peppers (color of your choice, avoid green)
3 liters tomato juice
270 ml vinegar (9%)
270 ml sunflower oil
270 g sugar
2 heads of garlic
3 tablespoons salt

Spices and Aromatics

Peppercorns
Allspice berries
Bay leaves

Preparation Time

Total Time: 30 minutes

Step-by-Step Instruction

Preparation of Peppers: Begin by cutting the peppers in half and removing the seeds. If the peppers are small, you can leave them as halves; otherwise, slice them into smaller strips.
Tomato Juice Preparation: It's best to use fresh tomato juice. Pour the tomato juice into a large pot on the stove.
Adding Vinegar and Oil: To the tomato juice, add vinegar and sunflower oil, stirring well to blend.
Seasoning the Sauce: Stir in the salt and sugar, and then add about ten peppercorns and allspice berries. Drop in a few bay leaves for additional flavor.
Garlic Preparation: Cut each garlic clove in half and add them to the pot.
Heating the Sauce: Place the pot on the stove over medium heat. Allow it to come to a boil gently.
Simmering the Sauce: Once the sauce starts to boil, let it simmer for an additional 10 minutes, stirring occasionally.
Blanching the Peppers: Carefully add the pepper pieces to the sauce, making sure they are submerged. Cook for just 5 minutes to keep them slightly crisp.
Sterilization: While the peppers are cooking, ensure your jars are sterilized and ready for use.
Filling the Jars: Once the cooking time is up, use a slotted spoon to fill the sterilized jars tightly with peppers. Pour the hot marinade over the peppers, making sure the jar is full.
Sealing: Seal the jars immediately with lids to keep in the flavor and preserve the contents.
Cooling: Allow the jars to cool to room temperature before storing them in a cool, dark place.
Storage: The pickled peppers can be stored for an extended period, heightened in flavor with maturation.
Testing the Seal: Once the jars have cooled, test the seals by pressing down on the center of the lid. It should not move or pop back.
Flavor Development: For best results, let the peppers sit for a few weeks to allow the flavors to fully develop.
Checking for Spoilage: Before serving, always check each jar for any signs of spoilage.
Serving: Serve these pickles as part of an antipasto platter or alongside roasted meats.
Enjoying the Treat: Enjoy your pickled peppers with good company or as a delightful snack.
Continual Enjoyment: Share this homemade treat with friends and family as gifts.
Satisfaction: Relish the satisfaction of homemade pickling.

Tips

Vinegar Substitute: You can replace the vinegar with apple cider vinegar for a slightly fruitier taste.
Sugar Levels: Adjust the sugar to taste if you prefer a sweeter or less sweet pickle.
Crispiness: For extra crispiness, make sure not to overcook the peppers.
Herbs: Consider adding other herbs like thyme or rosemary for additional layers of flavor.

Nutritions

Calories: Approximately 40 kcal per 100g serving
Protein: 0.9g
Fats: 1.5g
Carbs: 5.8g

Variations

Spicy Option: Add a few chili peppers to the mix for a spicy kick.
Herbal Twist: Incorporate fresh basil or oregano for an Italian-style variation.
Low-Sodium: Use low-sodium salt if you are watching your sodium intake.

Serving Suggestions

Try serving with crusty bread and cheese.
Excellent as a side for barbecue or grilled meats.
Add to sandwiches or burgers for extra flavor.

Best Places

Le Picklery - A charming spot known for its creative pickling techniques and delightful tasting menu. Location: 32 Rue du Faubourg Poissonnière, Paris, France.
Pickle House - Specializes in artisanal pickles and ferments, tucked away in a cozy corner with a vibrant atmosphere. Location: 1 Queen Street, Melbourne, Australia.
Bessou - Offers a modern take on Japanese pickling, serving a variety of pickled dishes in a serene setting. Location: 5 Bleecker Street, New York, USA.
Canadiana Picklers - Celebrated for its diverse pickle offerings, including unique Canadian flavors. Location: 25 Kensington Ave, Toronto, Canada.
Gundel - Known for its traditional Hungarian pickles, paired perfectly with robust main dishes. Location: Gundel Károly utca 4, Budapest, Hungary.
The Fermentary - Focuses on fermentation with a menu that features seasonal pickles alongside fermented drinks. Location: 7 Martin Street, London, UK.
Silo - Famous for its zero-waste concept, this spot offers delicious pickles incorporated into inventive dishes. Location: 39 Upper Gardner St, Brighton, UK.
Café Crossroads - Combines Western and Eastern pickling methods for a unique gastronomic experience. Location: 5500 University Way NE, Seattle, USA.
Kimkchi Sanctuary - Delightfully intertwines Korean-style pickling with local seasonal ingredients. Location: 2 Dongbinggo-ro, Yongsan-gu, Seoul, South Korea.
Saltie Girl - Celebrated for its seafood pickling and incredible pairing options in a nautical-themed setting. Location: 281 Dartmouth St, Boston, USA.