PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Large Green Pepper Pickle No. 2
This second pepper version turns the stuffing into something closer to a chopped salad, with tomatoes and onion softening the garlic and parsley. The result is a brighter, juicier pickle tucked inside the pepper walls.
Prep 45 min · Cook 0 min · Total 45 min · Difficulty: medium
Servings
12
Ingredients
1 1/2 kg
large green peppers
parsley — a large bunch or quantity
4
large tomatoes
1
large onion
2 heads
garlic
grape leaves — a few, if available
salt — for the filling and the brine
sugar — a small amount for the brine unless grape leaves are used
Method
1
Wash the peppers, tomatoes, parsley, and any grape leaves you are using. Chop the tomatoes, parsley, and onion like a coarse salad, then work in the pounded garlic and salt.
2
Empty the peppers, fill them with the chopped stuffing, and pack them into a glass jar. Tuck a few grape leaves over the top before pouring in the brine.
3
Make the brine the way the page gives it: a little salt for every cup of water, and a little sugar for each larger measure of brine. Leave the jar about eight days before serving, and add hot pepper to the stuffing if you want it fiercer.
Notes
The book describes the brine by household spoon-and-cup measures and again uses the floating-egg test as a check.
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.