Pickled peppers stuffed with cabbage and carrots - King of pickles # 2

Yes, if sauerkraut is the queen of pickles, then the king, of course, is sauerkraut bell peppers stuffed with cabbage and carrots with onions. On Privoz, you can choke on saliva from the variety of this delicacy. There are a lot of cooking options, I prefer the classics in my understanding in pickled peppers with stuffing. I will tell you about it, colleagues. We love sauerkraut, but who doesn't? We love pickled eggplant and carrots. But when, with all the variety, pickled bell pepper appears on the table, according to my mother's recipe, it is always eaten first. And in truth, those who have tried this delicacy will confirm that it is something, it is rightfully the king of pickles and sauerkraut in Ukraine in Bessarabia. I'll tell you in order. First of all, you need to chop the cabbage, late varieties suitable for this business are best suited. Shredded cabbage must be salted and sugar added. It is very important to find the golden mean here. Well, for a large head of cabbage 3 kg you need a tablespoon of salt with a good slide and a tablespoon of sugar. After adding them, I knead the cabbage well with my hands and leave it for a while to extract the juice. In the meantime, I grate the carrots on a Korean carrot grater and cut the onions with feathers. For 3-4 kg of cabbage you need 4 large carrots and 6 medium onions. Blanch the onions and carrots in a pan until the onions are transparent. You don't need to deep fry them. Next, prepare the pepper, wash it, and carefully remove the seeds and tail. Pepper must be thrown into salted boiling water, if it is large for 2 minutes, no more, if it is small, a minute. Take out the pepper and let it cool down a bit. In the meantime, the cabbage let out a lot of juice, add a few bay leaves to it, you can three, four black peppercorns and carrots and onions. Stir and stuff the pepper tightly and place in an enameled container, carefully. We put a plank or plate on top and oppression. Pepper with carrots and onions stands at room temperature for 5 days, then, when it has fermented and fermented, we distribute it in small containers, vessels and put it in the cold. It can be stored in the cold for three months, perhaps it certainly won’t stand for that long, for obvious reasons.) Look at the king of sauerkraut and pickles, bell pepper stuffed with carrots and onions, this is the king of taste. Be sure to try it, you won't regret it. One problem, addictive from the first minute. ))