John Myers
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Canned Pickles with Paprika and Chilli
The perfect canned pickles with paprika and chilli recipe with a picture and simple step-by-step instructions.
Preserving cucumbers:
- 400 g Mini cucumbers or gherkins
- 1 piece Mini peppers, yellow
- 1 piece Mini peppers, red
- 4 piece Shallots oblong
- 2 piece Jalapeño chili peppers red
- 2 piece Jalapeño chili peppers yellow
Spiced pickling liquid:
- 1 tbsp Table vinegar
- 1 tbsp White balsamic cream
- 500 ml Water
- 1 tbsp Preserving spice z. B. in m. KB.
- 1 tbsp Sugar
- 1 pinch Salt
Keep glasses ready for boiling sterile:
- Scald the jars and lids with hot water beforehand.
Overcooking and pickling:
- Chop the cucumbers and vegetables whole or beforehand and bring to the boil in the saucepan with the liquids and spices and simmer at low temperature for 5 minutes. Then remove each hot piece individually with a fork and layer or place in the glasses.
Preserving:
- After all the jars have been filled, pour the hot liquid into them and close them. Turn the glasses upside down for about 5 minutes (twist-off glasses) and then turn them over and let them cool down completely.
Labeling:
- Create a label for each jar with information on the ingredients and the date.
Use:
- The pickles are always the “hit” with potato salad, grilled meat, with salads, with various hot dishes, and with sausages.
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