Stuffed pickled peppers are a classic of the Turkish pickle shelf: whole sweet peppers filled with shredded cabbage and kept in the jar's liquid. This 680 g Bodrum jar shows red, yellow and green peppers through the glass, and the label carries gluten free, vegan and non-GMO badges together with a note that no preservatives, colours or sweeteners are added.
Lahana dolgulu biber is served cold, straight from the jar, as part of a meze table or alongside kebabs, grilled meat, köfte, lentil soup and rice dishes, where its tangy crunch cuts through richness. Cut the peppers into rounds for a colourful side plate, or chop a pepper into a sandwich or wrap for extra bite. A drizzle of olive oil and a few mint leaves is all they need.
Store the unopened jar in a cool, dark cupboard. Once opened, keep it in the fridge with the peppers covered by their liquid, use a clean fork each time and finish within the period shown on the label.