Stuffed Pepper Pickles
A reliable pickle: peppers (or cucumbers) stuffed with parsley, pepper and garlic, then preserved in a balanced salt-sugar-vinegar brine.
Stuffed pepper pickles are a sharp, refreshing condiment that pairs crunchy peppers with a parsley-and-garlic filling in olive oil. Submerged in a vinegar brine and left to ferment, they become an appetising, palate-whetting side alongside main dishes.
How to Prepare
Mix the chopped parsley, pepper and garlic with a pinch of salt and the olive oil to make the stuffing.
Make a slit in each pepper (or cucumber) and fill with the stuffing.
For the brine, combine coarse salt, sugar, citric acid and white vinegar for every cup of water.
Pack the stuffed peppers into a clean jar and pour the brine over to cover.
Seal and leave at room temperature for a few days until pickled, then refrigerate.
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Make sure the vegetables are fully covered by the brine and use a clean, dry jar so the pickles stay crunchy and keep well.
Ingredient Swaps
You can stuff cucumbers instead of peppers using the same method.
Replace the citric acid (lemon salt) with fresh lemon juice if unavailable.
Add carrot slices or whole garlic to the brine for extra flavour.
Common Questions
How long does pickling take?
Usually five to seven days in a moderate spot until fermentation completes.
Why use coarse salt?
Non-iodised coarse salt keeps the brine clear and preserves the peppers crunch.
How do I prevent mould?
Make sure the peppers are fully submerged and use clean, sterilised tools.
Should I refrigerate it?
Once fermented, refrigerate to slow the process and extend its life.
Why add sugar?
It balances the vinegar sharpness and aids fermentation without making the pickle sweet.
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