Ingredients
- 2.5 kg red bell peppers
- 3 kg carrots
- 20–25 chili peppers
- 1 whole head garlic
- 1 cup oil (225 ml)
- 1 cup vinegar
- Coarse salt, to taste
- Fresh parsley, chopped (optional)
Health Benefits
- Carrots – rich in beta-carotene, supports eye health, skin, digestion, and heart health.
- Red bell peppers – packed with vitamin C, antioxidants, and vitamin A for immunity support.
- Garlic – supports circulation and has natural antibacterial properties.
- Vinegar – helps preserve vegetables and enhances flavor.
Step-by-Step Preparation
1. Prepare the carrots
Grate the carrots using a coarse grater. Add coarse salt and mix thoroughly with your hands until the carrots begin releasing juice.
2. Blend the vegetables
Using a food processor, finely chop:
- Red bell peppers
- Chili peppers
- Garlic
3. Mix everything
In a large bowl, combine:
- Grated carrots
- Chopped pepper mixture
- Oil
- Vinegar
- Parsley (if using)
Mix very well.
4. Rest the mixture
Leave the mixture for 1–2 hours so the vegetables release more juices and the flavors deepen.
5. Adjust seasoning
Taste and add more salt if needed. Proper salt balance helps preserve the vegetables safely.
6. Fill the jars
Transfer the mixture into sterilized glass jars. Press down gently to remove trapped air and ensure vegetables stay covered in liquid.
7. Seal tightly
Wipe jar rims clean using paper towels and close with new sterilized lids.
8. Refrigerate
Store in the refrigerator for about 3 weeks before eating for best flavor development.
Storage Tips
- Always use sterilized jars to avoid contamination.
- For a milder taste, reduce the number of chili peppers.
- If liquid levels drop, add a little more vinegar and oil.
- Best consumed within 2 months for ideal texture and flavor.
Serving Ideas
This spicy pickle salad pairs perfectly with:
- Grilled meat
- Fish dishes
- Homemade bread
- Rice meals
- Fresh salads and sandwiches