Peppers with horseradish(Featured Chef Djura)
Peppers with horseradish are a classic of Serbian winter preserves which almost every household has in its repertoire. The combination of roasted red peppers and aromatic fresh horseradish brings a perfect balance between mild sweetness and sharp, refreshing spiciness. Horseradish here is not an addition — it is the heart of the flavor, which awakens the scent and opens the appetite as soon as the jar smells.
It is made in larger quantities because horseradish loses its potency after 3-4 months — so it is best eaten during winter. It is served with cured meats, kajmak, and homemade bread. The end of September is the perfect time for preparation, when horseradish is fresh and peppers are ripe.
2h 15m
2h
6d
Gallery
| Category: | Winter preserves |
| Seasons | Winter |
| Cuisine Type | Šumadija Cuisine |
| Tags: |
Ingredients
Ingredients:
| 3 kg red bell peppers |
| 150 g fresh horseradish (or about 3–4 tablespoons store-bought in a jar) |
| 6 cloves garlic |
| 200 ml alcohol vinegar (or apple cider vinegar to taste) |
| 1 tablespoon level tablespoon of sugar |
| 1 tablespoon level tablespoon of salt (or to taste) |
| 200 ml water (for diluting the dressing) |
| 5 tablespoon tablespoon of oil (optional – for the top of each jar) |
Equipment & Tools
Peppers with Horseradish Directions
- 1. Roasting and cleaning the peppers:
Roast the fleshy red peppers (horn or Sombor type) on a stove burner, grill, or in the oven until they get black skin and soften. After roasting, place them in a plastic bag or covered container to 'sweat' for 10–15 minutes, so they are easier to peel. Then carefully peel them, remove the stems and seeds. - 2. Preparing the horseradish and dressing:
Grate the fresh horseradish as finely as possible – best just before use due to its intense aroma and taste. In a separate bowl, mix the horseradish with vinegar, finely chopped garlic, a little sugar, salt, and a few tablespoons of water. Add more vinegar to taste if you prefer a stronger dressing. - 3. Layering the peppers in jars:
Sterilize the jars in the oven or hot water. In each jar, layer the peeled peppers – whole or cut in half. Pour the prepared dressing over each layer so the peppers are well soaked. Add a little more grated horseradish between layers if desired. - 4. Finishing and sealing:
When the jar is full, you can add a thin layer of olive oil on top as a natural preservative. Close the jars tightly with sterilized lids. If you want extra safety, you can pasteurize them in water for 10–15 minutes. - 5. Storage:
Store the jars in a cool, dark place – in a pantry, cellar, or refrigerator. The peppers with horseradish are ready to eat after a few days, but they are best after 2–3 weeks when the flavors have fully melded. - 6. Enjoying in winter:
Serve them as a cold side dish with cooked beans, sarma, roast, barbecue, or just with a slice of homemade bread and cheese. Horseradish lovers will know to appreciate them!
Preparation for winter preserves – step by step
Watch Video
Notes
This salad or side dish is ideal with cooked dishes, roasts, barbecue, but also as a standalone snack with a slice of bread and some white cheese. The preparation is simple, without cooking or complications, and the result is a powerful addition to any table — especially in winter days when a little spicy refreshment is needed. You can prepare this recipe for immediate use, but it also keeps well in the refrigerator for several days. For those who love winter preserves with character — this is a real hit!
Nutrition facts
Per Serving Approximately per 100 g serving:
| Kilocalorie: | 38 kcal |
| Kilojoule: | 159 kJ |
| Fibers: | 1.4 g |
| Salt: | 240 g |
| Carbs: | 5.3 g |
| Sugar: | 2.5 g |
| Fat: | 1.2 g |
| Saturated fat: | 0.1 g |
| Proteins: | 0.8 g |
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