PICKLED SWEET PEPPERS IN MUSTARD SAUCE
A flavorful and vibrant Romanian-style pickled sweet pepper recipe featuring tender gogosari (Romanian sweet red peppers) simmered in a tangy mustard and vinegar sauce with aromatic spices. Perfect for preserving seasonal peppers with a delicious twist.
π Prep Time: 20 min
π³ Cook Time: 20-25 min
π½οΈ Yields: 4 jars of 800 ml
Ingredients
- 2.5 kg gogosari (Romanian sweet red peppers), cored and sliced
- 250 g mustard
- 250 ml white wine vinegar
- 250 ml oil
- 250 g sugar
- Β½ tsp turmeric (optional, for color)
- 3 bay leaves
- 1 tsp whole black peppercorns
- Approx. 2 tbsp pickling salt
Instructions
- Clean and core the gogosari, then slice into strips.
- In a large pot, combine oil, vinegar, sugar, mustard, turmeric, bay leaves, and peppercorns. Bring to a boil and simmer for 5 minutes until the mixture thickens slightly and becomes homogeneous.
- Add sliced peppers and pickling salt to the pot. Stir wellβthere will seem to be little sauce but itβs sufficient. Cover and simmer gently over medium heat for 10 minutes, stirring occasionally.
- Remove the lid and simmer uncovered for another 5β10 minutes until the peppers soften and the sauce nearly covers them.
- Adjust salt if needed and cook for 1 more minute.
- Pack the peppers and sauce into sterilized jars, seal tightly. Turn jars upside down for 10 minutes to create a vacuum seal.
- Wrap jars in a blanket and leave to cool overnight.
- Store in a cool, dark place.
π‘ Tips
- Turmeric adds a beautiful golden hue but is optional.
- Stir gently to avoid breaking the pepper slices.
- Sterilize jars thoroughly to ensure safe preservation.
- Use white wine vinegar for mild acidity and delicate flavor.
π½οΈ Perfect For
- Preserving seasonal peppers
- Flavorful side dishes or appetizers
- Adding zing to sandwiches and salads
π Final Thoughts
These pickled sweet peppers in mustard sauce offer a perfect balance of tangy, sweet, and spicy notes. Theyβre a delicious way to enjoy peppers year-round with traditional Romanian flair.