Oct 232011
Hot Green Peppers

Hot Green Peppers

Pickled hot green peppers

I prefer doing them this way, because it’s easy and the margin of errors is low 😉 They are also natural and healthy. No preservatives. Lot of vitamin C. Quite easy to eat if you can’t tolerate very spicy food. And TASTY 😀

What do you need?

Sea salt and vinegar

Sea salt and vinegar

1 kilogram (2 pounds) of small hot green peppers.
3-6 tablespoons of sea salt.
120 ml natural wine or apple vinegar.
1 huge needle
1 scissor or other tool to cut the pepper handles.
3 big jars, I prefer type “Omnia” (left and right on the picture) but you can use all other types, that can hold 600 ml liquid. Even old wine jug (center of picture)

Jars and Jugs

Jars and Jugs


  • Wash everything clean.

I mean It!

Clean! Not just rinsed and wet. Clean. Soak them for 10 minutes in cold water. Put some liquid soap. Rinse few times until no foam is forming.

Soaked peppers

Soaked peppers

If you are against soaps, leave 1 or 2 silver rings for 20 minutes in the water. Silver kills bacteria.

  • Remove all soft, non whole, harmed or damaged peppers. They will not survive the process and may spoil the others. While the peppers are fermenting, the damaged may start to rot and will spoil the whole jar. You don’t want spoiled pickled peppers and their taste.
  •  When satisfied from the cleaning process, start removing the pepper handles with the scissors. If you don’t have scissors, you may also use knife.
  • Scissors and needle

    Scissors and needle

    Get a needle and puncture every pepper where the seeds are. If a pepper is larger (e.g. like your finger) puncture it twice. Preferable further from the first stab. We need this, so the vinegar and salt will enter into the pepper and conserve it internally too. The scissors I am using are specially made for plant cutting and you don’t get fatigue in your hand when you need to cut 200 pepper’s handles.

Prepared peppers

Prepared peppers

Remember to remove the damaged peppers. And if a pepper is only partially damaged – cut the part that’s going bad and keep the rest.

Put 40 ml of vinegar in every jar. This way you make sure, that (the right) alcohol fermentation will start in the jar.

Put 2 tablespoons of sea salt in every jar. I know this is A LOT of sodium. But the other way is to put something else that will conserve the food. And most of the “other” things start with E. E300, E282, E250, E222 etc.

Almost done ;)

Almost done 😉

Most of them are proved bad and unhealthy AND they also have a lot of Sodium themselves. Only their taste is not salty. Believe me. You prefer sea salt.

And if you don’t have sea salt – get table salt. Just use a bit less (spoon and a half) because table salt is … erm … saltier.

Almost done 😉 If you prefer additional taste I suggest you add it now. I’ve tried some other stuff in previous years and found that those can be pickled WITH the green peppers:



  • Garlic
  • Green tomato
  • Celery stems and diced celery root
  • Carrots
  • Cauliflower cloves
  • and lots more.

Pour water until you cover all the peppers, close the jars with their lids (or caps). Shake few dozen times until the salt is disolved. Keep them away from sunlight for 2 weeks. This is how long it takes for the fermentation to complete and the pickled peppers will be ready for consumption.

Every 3 days get the jars to the sink and lightly unscrew the caps. There is carbon dioxide forming inside. Beware, part of the liquid will try to boil out if you unscrew the lid quickly (go to the sink, remember). Put or screw the lid back quickly. This additional work can be avoided if you can afford jars or containers made especially for this kind of fermenting. They have fermentation locks on top, which allow the CO2 out, but don’t allow the O2 in. Keep oxygen out of the jar if you want to conserve the peppers for long.

2 things you need to check in those 2 weeks:

  1. If the jar does not *hiss* and boil on opening – something is wrong. The lid is not good and oxygen enters in the jar or the fermentation process is completed or stopped. Smell the peppers. If they smell foul instead fresh of vinegar and peppers – throw them away.
  2. Have a good look in the liquid. If it goes unclean and white with big “clouds” of yeast and small white pieces floating on top of the liquid – the fermentation failed – it is still fermenting, but not the right fermentation and the peppers will not conserve for long. Get them out and eat them 😀 As fast as you can 🙂 …  I am kidding. Keep them in the fridge, they will be edible at least for one week after you open the jar.

This is valid for all open jars. If you can’t eat them for one week, put them to the coldest area of the fridge (below, most often, where the vegetable containers are) and keep them there.

 Posted by at 7:24 pm
Aug 152011
Mish mash

Mish mash (миш маш)

This dish sounds like someone has mismatched something and looks like a puke but is tasty 😀

It goes well with beers or wines. Can be served hot or cold, does not matter. Some prefer it hot, some prefer it cold. When cold, it’s a bit more spicy, because the liquid part becomes a bit harder and all the spices and flavors are mixed well.

Anyway. The picture has nothing to do with the taste 😛


(for 4 serving)

6 eggs

500 grams (~1 pound) of salty cottage cheese

2 large tomatoes

4 green peppers

chunk of butter

some parsley.

Wooden spoon or spatula.


Break the 6 eggs and put them aside. Don’t stir. Clean the vegetables, peel the tomatoes, remove the seeds from the peppers. Put the chunk of butter in deep cooking pan or bowl, put it on the hot plate set to medium. Let the butter melt while you dice all the vegetables. Put the tomatoes first and cover with the lid for 15 minutes to steam them good then add the peppers. Stir a bit so they mix. Another 10-15 minutes with covered lid while you dice the cheese. Add the cheese and stir again thoroughly. Let all the vegetables be covered with white film from the cheese. Stir until the cheese becomes soft and creamy. Add the eggs and start stirring until the eggs are ready. It takes 5 to 8 minutes. The result should be a good mixed mash as in the picture above with vegetable dices inside.

Serve in 4 medium dishes with a toasted bread for dipping in. Cover with dozen  freshly sliced parsley leaves.

Bon appetite and cheers 😉


 Posted by at 11:11 am
Jun 242011


You will need some stuff, before you start.

  • 1 Bread baking silicone form.
  • 2 eggs
  • 6 tablespoons of oat bran
  • 4 tablespoons of dry or hardened milk protein
  • 2 teaspoons of baking soda

20-25 minutes of free time.



You sift everything in large bowl and start mixing with large spoon or fork until the mixed ingredients are smooth and no crumbs are seen.

Bread is ready.

Dukan bread

Then you move the whole mix in the baking form.

Put the MW to maximum.

Put the form with the mix inside.

Start a 5 minute program and have a bit of patience.

If you don’t have a MW furnace but ordinary electric one, put the form inside and bake it for 20 minutes.

Do NOT preheat the furnace before the baking. Leave some time for the mix to form bubbles from the soda.

 Posted by at 8:45 pm