Cabbage-Stuffed Peppers for Winter

1. 1 Bell peppers≈ $6.00 per kg 450 g
2. 2 White cabbagepack 1.2 kg ≈ $2.40 150 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Sunflower oilpack 900 ml ≈ $3.50 30 ml
7. 7 Sugarpack 1 kg ≈ $1.60 30 g
8. 8 Salt 15 g
9. 9 Vinegar 9%pack 500 ml ≈ $1.30 60 ml
10. 10 Black peppercorns 2 g
11. 11 Bay leaves to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the stems off small firm peppers and remove the seeds, keeping the peppers whole. Blanch in boiling water for 3 minutes and place on a towel.

2. Finely shred the cabbage, grate the carrot³, and chop the garlic⁴ and dill⁵. Mix with 5 g salt, knead, and add the oil.

3. Sterilize a 1 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

4. Stuff the peppers tightly with the mixture. Put the bay leaf and peppercorns in the bottom of the jar, then pack the stuffed peppers upright.

5. Bring the water (about 400 ml) to a boil with the remaining salt and sugar⁷, remove from the heat, and stir in the vinegar⁹.

6. Pour the hot marinade over the peppers to the rim, cover with the lid, and sterilize in a pot of hot water for 20 minutes from the moment it comes to a boil.

7. Seal, turn upside down, and wrap until cool. Store in a cool dark place for up to 12 months, and refrigerate an opened jar for up to 14 days.