Gogoshari peppers stand out from standard bell peppers thanks to their unique shape and strikingly dense, meaty flesh that closely resembles the texture of a ripe tomato. This heirloom variety, highly cherished in Moldovan and Ukrainian cuisines, boasts a natural sweetness and almost no hollow space inside. Pickled with vegetable oil and vinegar, Gogoshari become tender while retaining a satisfying, gentle crunch. This isn't just a preserve; it's a standalone cold appetizer that instantly fills your kitchen with the fragrant aroma of coriander and garlic. Popping open a jar of these peppers in the dead of winter brings a slice of warm summer right back to your table.
Appetizing pickled Gogoshari—meaty, juicy, and incredibly flavorful. A perfect winter preserve that will brighten up any dining table.
Ingredients
- 1 1/2 kg (3.3 lbs) sweet peppers (Gogoshari or meaty red bell peppers)
- 4 garlic cloves
- 60 g (1/4 cup) granulated sugar
- 30 g (2 tbsp) 9% white vinegar
- 4 g (3/4 tsp) salt
- 1 tsp coriander seeds
- Black peppercorns, whole cloves, allspice berries
- 150 ml (2/3 cup) water
- 60 ml (1/4 cup) neutral vegetable oil
How to make sweet pickled Gogoshari peppers
Gogoshari are incredibly meaty heirloom peppers; they almost feel like tomatoes with no hollow space inside. Slice the peppers in half. Remove the stems. Scoop out the seeds and trim away the white ribs. Rinse the peppers under cold running water to wash away any remaining seeds.
Carefully clean the Gogoshari peppers, removing seeds and white ribs, leaving only the juicy flesh.
Slice the flesh into thick wedges, similar to apple slices. You can use peppers of various colors; even slightly underripe ones work beautifully here.
Slice the peppers into thick wedges. Any color works, and even slightly underripe ones are perfect for this.
Weigh the cleaned peppers. The ingredient quantities in this recipe are calculated based on the net weight of the peppers without stems and seeds.
Weigh the cleaned peppers. The marinade proportions are calculated based on the net weight of the vegetables.
Pour the water, vinegar, and vegetable oil into a saucepan. Use a neutral, refined oil with no strong aroma for this recipe. Add the granulated sugar, salt, and coriander seeds to the liquids. Toss in a few black peppercorns, allspice berries, and cloves. Thinly slice the garlic. Stir the sliced garlic into the rest of the marinade ingredients.
Combine water, oil, sugar, salt, aromatic spices, and sliced garlic to create a fragrant marinade.
Whisk the marinade thoroughly. Bring it to a boil over high heat. Gently drop the prepared Gogoshari peppers into the boiling liquid.
Bring the marinade to a boil and carefully add the sliced Gogoshari peppers into the liquid.
Return the mixture to a boil over high heat. Partially cover the saucepan with a lid. Simmer for 10 minutes. During this time, the pepper wedges will soften slightly, become more pliable, and release their natural juices.
Simmer the peppers under a lid for about 10 minutes until they soften and soak up the aromatic spices.
Wash your jars thoroughly with dish soap or warm water and baking soda. Rinse them well with hot water. Place the jars on a wire rack in the oven. Preheat the oven to 100°C (212°F). Pack the hot jars with the peppers and spices from the saucepan. Pour the boiling marinade into the jars, filling them right up to the shoulders. Seal tightly with boiled lids.
Pack the hot peppers into sterilized jars and pour the boiling marinade over them, filling right to the shoulders.
Place a wooden rack at the bottom of a large pot. Set the tightly sealed jars on the rack. Pour in very hot water until the jars are completely submerged. Heat the water to 85°C (185°F). Pasteurize the half-liter (1-pint) jars for 12 minutes. Carefully remove them from the pot using jar lifters. Invert the jars, placing them upside down on their lids. Once fully cooled, store them in a cool, dark place.
After pasteurization, invert the jars and leave them upside down until completely cool before storing.
In addition to the classic water bath pasteurization, you can use the natural cooling method. This is especially handy when you are canning large batches of pickled Gogoshari. Simply invert the tightly sealed jars onto their lids and wrap them securely in a heavy blanket. Inside this makeshift thermos, the preserves will cool down slowly over many hours, undergoing a gentle secondary heat treatment. Once completely cool, move the jars to a dark, cool spot like a cellar or pantry where they will keep perfectly until spring. These pickled Gogoshari are best served chilled, perhaps with a light drizzle of fragrant fresh oil and a sprinkle of chopped parsley. They pair beautifully with roasted potatoes, baked meats, or a soft brined cheese like Brynza (a sheep's milk cheese similar to feta). If you crave a punchier flavor profile, try tossing a small piece of horseradish root into the marinade—it adds a spicy kick and helps keep the pepper wedges exceptionally crisp. This preserve is a fantastic pantry staple to have on hand throughout the winter season.
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