Romanian Pickled Peppers in Vinegar – Gogosari Murati
A delicious recipe of preserved red peppers for the winter. Traditional Romanian gogosari which are pickled in vinegar.
Ingredients
- 3 kg gogosari (red peppers)
- 3-5 hot chillies
- 5-7 horseradish root
- 1 L distilled vinegar 9% acidity
- 2 L water
- 500 gr sugar
- 70 gr coarse salt without iodine
- 2 tbsp honey
- 2-3 bay leaves
- 1 tsp mustard seeds
- 1 tsp black peppercorns
Instructions
- Start by making the preserving liquid.
- Bring to boil the water with the vinegar. When it starts boiling, add the sugar, salt, honey, mustard seeds, black peppercorn and bay leaves.
- Mix until the sugar dissolves, then take the pot off the heat and let it cool for a few minutes.
- Meanwhile, wash the peppers and make a small cross on the bottom, with a knife.
- Blanch them in boiling water for a couple of minutes, then take them out and let them cool for a little bit until you can touch them.
- Sterilise the jars by washing them with water and dishwashing liquid, then add to the cold oven and heat for around 10 minutes at 135 degrees Celsius. Don’t forget the lids as well.
- Then take them out of the oven, and put them in a metal tray, letting them cool down for five minutes or so.
- Add a stainless steel knife under each jar, to prevent them from cracking when you add the hot liquid in.
- Start fitting the red peppers inside the jars, alongside pieces of horseradish root and a chili pepper.
- Start adding the hot water, vinegar and spices mixture, slowly, one ladle at a time, until you fill them.
- Seal the jars with the lids, and wrap them in blankets until the next day. Then, move them into your pantry or in a dark place.
- They are ready to eat in around 3 weeks. Once opened, store the jars in the fridge.