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Töltött savanyú paprika
Káposztával töltött paprika: pickled peppers stuffed with salted shredded cabbage
Lined up in a market jar, the little stuffed peppers look like lanterns: round or short, thick-walled pickling peppers, each packed with salted shredded cabbage and kept in a clear vinegar brine. Hungarian families put them up in September, and in winter one or two go on the plate beside roast pork, sausages or a bowl of bean soup for a sharp, crunchy contrast. The cabbage inside soaks up the brine and becomes a tart little slaw. Use vinegar of 5–6% acidity and don't weaken the brine below the amounts here. Where most people go wrong is stuffing the peppers loosely, so the cabbage floats out; pack it in firmly. Keep processed jars in a cool cupboard for up to 6 months; once opened, refrigerate and finish within 2 weeks. Chef's tip: a slice of fresh horseradish in each jar keeps the peppers crisp and adds a clean heat.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the peppers and filling
- 2 ⅝ lb small round or short pickling peppersabout 16
- 1 ½ lb white cabbagefinely shredded
- ½ oz coarse salt
- 1 tsp caraway seeds
- 1 ⅜ oz fresh horseradishpeeled and sliced
For the brine
- 3 cups water
- 2 ⅞ oz caster sugar
- ⅔ oz fine salt
- 1 tsp black peppercorns
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Method
0/8 doneStep 1: Mix the 1 ½ lb white cabbage with the ½ oz coarse salt and 1 tsp caraway seeds and rub it with your hands for 2 minutes. Leave for 30 minutes, until limp and juicy.
30 minStep 2: Meanwhile cut a lid around the stem of each of the 2 ⅝ lb small round or short pickling peppers and pull out the seeds and ribs. Rinse inside and drain upside down.
15 minStep 3: Wash the jars and lids in hot soapy water, rinse, then sterilise: jars upright in a 275°F oven for 15 minutes, lids in boiling water for 5 minutes. Keep them hot until you fill them.
15 minStep 4: Squeeze the cabbage hard and pack it firmly into each pepper with your fingers or the handle of a spoon, right to the top.
15 minStep 5: Stand the peppers upright and snug in the hot jars with the 1 ⅜ oz fresh horseradish, 4 dill stalks with heads and 4 bay leaves tucked between them, leaving 1.5 cm at the top.
8 minStep 6: Boil the 3 cups white wine or distilled vinegar, 5–6% acidity, 3 cups water, 2 ⅞ oz caster sugar, ⅔ oz fine salt and 1 tsp black peppercorns in a stainless steel pan over a high heat for 2 minutes. Pour over the peppers to cover them completely.
5 minStep 7: Tap the jars to release air bubbles, wipe the rims and seal. Process in a simmering water bath, water 2 cm over the lids, for 20 minutes.
25 minStep 8: Cool undisturbed and check that each lid has sealed and stays concave; refrigerate any that haven't. Wait 2 weeks before opening so the brine reaches the centre.
1 min
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does töltött savanyú paprika take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of white wine or distilled vinegar, 5–6% acidity?
- Lemon juice, same amount.
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