- 2 kg mini gamba peppers
- 2 liters of water
- 600 ml food vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 kg ricotta cheese (urda)
- 1 bunch of parsley
- about 500 ml of oil
- Prepare the acid mixture first and boil the water, vinegar, salt, and sugar and allow it to cool.
- The gamba peppers are washed and thoroughly cleaned of stems and seeds. I used a regular knife for cleaning.
- After cleaning all peppers, soak them in the cooled acid mixture and leave them in for 1 day.
- The next day, pour out the liquid and allow gambas to drain well.
- Then start filling them with a mixture of ricotta and chopped parsley. Add salt to ricotta if needed. Be careful when choosing ricotta to be a better quality and not watery. For me, 1 kg was enough for 2 kg of gamba peppers.
- Put the stuffed gamba peppers in a larger bowl and, after filling them, carefully place them in the jars one by one with the pepper hole facing the glass jar. Gently press one against the other to leave as little space as possible in between.
- After filling the jars, pour oil (preferably olive oil) to the top and close them nicely.
- Prepared jars like this should be pasteurized.
Method 1: Put them in a large pot, fill the pot with water to cover the jars and put them in a saucepan to boil the water. After boiling, boil for 15 minutes, turn off and leave in warm water until cool.
Method 2: Put them in a cold oven, turn on 100 C degrees, let sit for half an hour. Turn off the oven and let them sit until the oven cools down.
Method 3: I used this one, put them in a dishwasher at a maximum temperature of 90 C degrees. I put them in the evening, the next day I took them out.
After that, gamba peppers are ready to eat store in a cool, dark place.