Stuffed Pickled Peppers / Biber Turşusu

STUFFED PICKLE PEPPERS: FERMENTED, JUICY, AND CRUNCHY APPETIZER

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In Türkiye, autumn signals more than falling leaves.

It’s time to stock the pantry with handmade preserves, sundried vegetables, and a glorious array of fermented pickles. Among them, Stuffed Pickled Peppers stand out like edible jewels—crisp green Hungarian peppers, filled with finely chopped cabbage, carrot, garlic, celery, and a spark of chilli, all sealed in a red bell pepper cap and slowly soured in brine.

The preparation may feel ceremonial: cabbage is salted, softened, and infused with aromatics while sweet peppers are cored and carefully filled. The peppers are layered tightly in a glass jar, pressed down with lemon slices and celery sticks, and topped with a brine of their own vegetable juice, vinegar, salt, and water.

It’s a living dish, bubbling with activity for the first 10–15 days as fermentation works its quiet magic. These pickles are more than crunchy snacks—they’re digestive helpers, centrepiece-worthy meze, and symbols of both thrift and abundance.

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Ingredients

For the Jar (3L)

• 14–15 sweet Hungarian peppers (~3 kg)

• 5 red bell peppers (~1 kg)

• 2 lemons

• 6–7 garlic cloves

• 3–4 dried bay leaves

• 8–10 black peppercorns

• 2 tbsp pickling salt

• 4 tbsp apple or grape vinegar

• Drinking water to fill the jar

For the Filling

• 1 small cabbage (~1 kg)

• 1 large carrot (~800 g)

• 1 bunch fresh celery (leaves and stalks)

• 1–2 chilli peppers (optional)

• 5–6 garlic cloves

• 3 tbsp pickling salt

• ½ tbsp citric acid

Directions

MAKE THE FILLING

• Discard loose outer leaves of 1 small cabbage, wash thoroughly, and cut out the hard core.

• Slice into large wedges, then julienne finely. Chop the strips smaller for easier stuffing.

• Place the cabbage in a large bowl, sprinkle with 3 tbsp pickling salt, and gently massage. Let it rest for 30 minutes.

• Mince 5–6 garlic cloves and mix into the cabbage.

• Peel and grate 1 large carrot (~800 g).

• Wash and separate celery leaves from tougher stems.

• Dice 1–2 deseeded chilli peppers, if using.

• Once the cabbage is softened, mix in the carrots, celery leaves, and chilli. Cover the bowl and set aside.

PREPARE THE PEPPERS

• Wash 14–15 Hungarian peppers and drain well.

• Carefully cut off the stems and remove seeds with minimal opening. Avoid bruising.

• From 5 red bell peppers, cut circular pieces to cap the tops of the stuffed peppers.

• Just before stuffing, mix ½ tbsp citric acid into the filling.

STUFF & LAYER

• Fill each green pepper generously with the cabbage filling.

• Cap with a red pepper circle.

• Collect any juice released from the filling and reserve for the brine.

To build the pickle jar:

• Peel 6–7 garlic cloves, slice 2 lemons, wash bay leaves, black peppercorns, and celery stalks.

• At the bottom of the jar, layer a few celery stalks, peppercorns, bay leaves, and garlic cloves.

• Nestle the stuffed peppers vertically, layering with lemon slices, garlic, and bay leaves.

• Once filled, press down with more lemon slices and celery sticks to compact the contents.

• Pour in the reserved vegetable juice, then add:

• 2 tbsp pickling salt

• 4 tbsp apple/grape vinegar

• Enough drinking water to fully submerge the contents.

• Seal the jar lightly and place it on the counter.

FERMENTATION

• Within 5–6 days, you’ll notice bubbles and brine overflow—signs of active fermentation.

• Refill with clean water as needed to keep peppers submerged.

• Your pickles are ready in 10–15 days, depending on the temperature.

Store in a cool, dark pantry after fermentation is complete.

SERVING

Serve chilled as part of a legume-based meal, or offer as a zesty appetizer for family dinners and festive spreads. These pickled peppers are a gut-friendly, flavour-packed addition to any table.

[Notes from the Kitchen]

• Don’t skip citric acid: It helps preserve the texture and colour of the cabbage stuffing.

• Keep everything submerged: Exposure to air encourages mould, so top off with brine or distilled water after each serving.

• Use fresh, seasonal vegetables: The best pickles start with crisp, juicy produce. !!Avoid bruised or soft peppers!!

• Sweet peppers work best: Look for peppers that aren’t too thick-walled.

• Customize the heat: Chilli peppers are optional but recommended if you enjoy a spicy kick.

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