Recipes :: Pickled Peppers
• 5 kilos long thin red or green peppers (small and thin-fleshed)
• 1 litre vinegar
• ½ cup large-grain salt
• 2 litres water
• 1 teaspoon of sweet salicylic acid (from the chemists) to prevent clouding
Wash the peppers well and slit them lengthwise with a sharp knife, making deep incisions so the liquid will penetrate them. Place the peppers in a large container and add the vinegar and the water in which the salt has already been dissolved. Place a cover made of grapevine twigs on top of the ingredients and a flat stone on top of this. The following day, transfer the liquid to another container and then pour it back on top of the peppers again. Dissolve the salicylic acid in some of the liquid and add it to the pickles. Every other day, 5 or 6 times, remove the liquid and pour it back into the container again, until the peppers are pickled.
NOTE: Green tomatoes, gherkins, green melons and watermelons can be pickled using the same method, the only difference being that the liquid is doubled.
Georgia Topali, grandmother of Andreas and Giorgos Topalis, of the ¡Klossa¢ taverna, made an amazing variety of pickles.
We offer warm thanks to Mrs Ioanna (Sidiropoulou) Pitsoka and to the publisher Mr Ioannis Th. Aristidou for allowing us to publish traditional recipes from her recipe collection “Flavours of Florina”, Florina Publications, Florina, 2008, on our website.