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Preserved Pickled Bell Peppers

A preserved pickled bell pepper recipe using brine and wine vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wine and vinegar are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,493 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Preserved Pickled Bell Peppers

Ingredients

Directions

Prepare

  1. Slice the bell peppers down one side and remove the stems and seeds.

  2. Place the peppers in a small barrel or earthen jar and cover with cold brine.

  3. After 10 hours, drain the brine and add fresh brine, then let stand in a cool place.

  4. The next day, drain the peppers on a towel for 30 minutes.

Pickle

  1. Boil enough wine vinegar to cover the peppers, then let it cool.

  2. Pour the cooled vinegar over the peppers in glass jars and seal tightly.

  3. Allow the peppers to sit for six weeks before using.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wine + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together3,493 recipes

    Shared aroma: sotolon (curry, maple).

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green bell peppers
Form the main body of the pickle, becoming tender and mild as they soak.
Cold brine
Draws out moisture and begins to soften the peppers and season them.
Wine vinegar
Provides the acidity that preserves the peppers and gives the pickle its sharp flavour.

The step that matters

Seal the jars tightly and leave them six weeks. The peppers must stay fully submerged in cooled vinegar and sealed from air so the acid can preserve them and the flavour can develop over the full resting period.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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