Peppers with Zucchini and Apples for the Winter
An unusual autumn preserve where sweet peppers keep company with young zucchini and apples, and the marinade leans on honey and apple cider vinegar instead of plain sugar. That honeyed sourness gives a softer, almost fruity result – somewhere between a vegetable medley and a piquant relish, and it’s excellent next to meat or poultry.
The real trick is blanching everything together. Pepper rings, apple wedges, and zucchini rounds go into one fragrant solution for just a few minutes, so each keeps its own texture while the marinade soaks up all their juices. Reach for young zucchini or pattypan squash with tender skin and small seeds; anything mature will collapse into mush.
Swaps and tips
You can trade part of the honey for sugar, but the honey is what rounds out the flavor and gives the liquid its slight body. Choose sweet-tart apples – overly sweet ones vanish against the honey. Note the brine ratio of 30 g salt (about 1 oz, roughly two level tablespoons) per liter, and before sealing make sure the boiling solution fully covers everything in a well-sterilized jar.
Part of Ukrainian cuisine — 287 more recipes in the section.
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Ingredients
Instructions
Prepare the peppers and cut them into rings about 1 cm wide.
Wash the apples, core them, and cut into wedges. Cut the young zucchini or pattypan squash into rounds.
Blanch the prepared ingredients for 3 to 5 minutes in the solution of apple cider vinegar (or juice), salt, and honey.
Pack everything into a three-liter jar. Bring the solution back to a boil, pour it over the jar, and seal at once.
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