Pickled / Stuffed peppers/ with Macedonian coleslaw/ Tursija/ Polneti piperki so zelka /

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa adds protein while barley is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier while sunflower oil is budget-friendly.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage leaves

Zucchini can be a lower-calorie option, and cabbage leaves can be used to wrap the filling.

tomato paste

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes reduce preservatives, while canned are often cheaper.

Wash the peppers well and take the seeds out.

Shred the cabbage and cut the carrots into thin slices.

Mix the cabbage, carrots, salt, oil, garlic, and parsley together and let it sit for 15 minutes.

Boil the brine with wine vinegar, water, salt, and sugar.

Fill the peppers with the coleslaw mixture.

Put the stuffed peppers in jars, adding sliced garlic, peppercorns, and whole cloves.

Add the boiled brine to the jars and close them with sterilized lids.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary