Πιπέρια ξιδάτα. Πηγή: https://en.wikipedia.org/wiki/Friggitello#/media/File:Fefferoni.jpg
Green chillies, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.
Name - Recipe
Πιπεριές τουρσί.
Green chilli peppers
Vinegar
Salt
Water
Wash the peppers and put them in a jar. Add two parts vinegar to one part water and salt, depending on the amount of peppers you have. Close the jar and store in a cool place. After a few days they are ready to eat. (Kyperunda, see Kourri and Lazarou)
Preserving in vinegar.
Additional information and bibliography
Oral testimony: see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, Unpublished data.
Stalo Lazarou
Πιπέρια αψά (καυτερά). Πηγή: Στάλω Λαζάρου.
Πιπέρια ξιδάτα σε γυάλινο δοχείο. Πηγή: Στάλω Λαζάρου.
Πιπέρια ξιδάτα σε γυάλινο δοχείο. Πηγή: Στάλω Λαζάρου.
Πιπέρια ξιδάτα σε γυάλινο δοχείο. Πηγή: Στάλω Λαζάρου.
Foods
Artymata
Cypriots would usually use the word "artymata" to indicate only pepper and no other spice.
Foods
Elies xidates - Pickled olives
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Traditional Recipes
Kappari - pickled capers
Baby caper stems and leaves pickled in red wine vinegar. Kappari (caper) grows almost everywhere in Cyprus and pickled capers are a popular appetiser or accompaniment to other dishes and salads.
Traditional Recipes
Pickled blackcaps
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Traditional Recipes
Pickled green beans
" Clean and wash the green beans. Cut them in half and put them in the vinegar." (“Kyperounda")
Traditional Recipes
Pickled mushrooms
Mushrooms, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.
Traditional Recipes
Pickled Olives
“Close the container and leave them for 40 days, but stir them daily. After 40 days, if the olives have too much water, remove the excess. Add the olive oil and vinegar” (Eleni Filippou, Kyperounda)
Traditional Recipes
Pickled tremithies
Tremithies are the shoots of the terebinth tree. "... boil them and let them cool. Put them in a bottle with vinegar, water and salt." ( Panayiota Mikkeli, Kyperounda)