PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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preserve
Large Green Pepper Pickle No. 1
Large green peppers are stuffed with a rough parsley and garlic filling, then left in strong brine until they turn into a sharp table pickle. It is the kind of pantry preserve that sits in the sun first and comes out beside grilled or fried food later.
Prep 35 min · Cook 0 min · Total 35 min · Difficulty: easy
Servings
12
Ingredients
1 1/2 kg
large green peppers
1 kg
parsley
2 heads
garlic
grape leaves — a few, for covering the jar
salt — for the stuffing and the brine
sugar — optional if grape leaves are not used
Method
1
Wash the peppers and parsley well. Remove the pepper tops, scoop out the seeds, then pound the garlic with a little salt and mix it with coarsely chopped parsley to make the filling.
2
Stuff the peppers and stand them upright in a clean jar. Cover the surface with a few grape leaves.
3
Pour over salted water strong enough to float an egg, then leave the jar in the sun. Start tasting after about a week; if you are not using grape leaves, a little sugar may be added the way the book notes.
Notes
The original page gives the classic floating-egg test for brine strength rather than an exact salt ratio.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.