I used to wait until we had sweet Hungarian peppers, but since yellow bells are available year around, we started to have pepper salad winter and summer. It is traditional to use Hungarian yellow peppers, but who is to say you couldn’t use a mixture, especially when there is a four pack on sale with all the colors. You could slip in a small segment from a hot one, but don’t be tempted to use all hot Hungarian peppers, even if you like HOT, it could not be eaten as a salad anymore.

4 yellow sweet Hungarian or 2 yellow bell peppers
salt to taste
2 cups boiling water
3 Tbsp sugar
3 Tbsp vinegar [5%]
1 cup cold water
• Core the green peppers, cut into rings and place in a salad bowl.
• Season the peppers with salt.
• Pour 2 cups of boiling water over the pepper rings.
• Add the sugar and the vinegar and stir it into the hot liquid.
• Set the bowl aside for a couple of hours to cool down to room temperature.
• Add 1 more cup of cold water and stir it into the brine.
• Cover and let the flavours mature overnight.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!