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Canning peppers

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Ingredients for 1 servings:

  • 500 g red bell pepper(s)
  • 500 g bell pepper(s), green
  • 500 g bell pepper(s), yellow
  • ½ liter of vinegar
  • ½ liter of water
  • 20 g salt
  • 100 g sugar
  • Preserving aid (amount according to package instructions)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a broth from vinegar, water, salt, sugar, and preserving agent, mix well, and bring to a boil. Trim and slice the peppers. Cook the pepper strips in the broth for about 5 minutes until tender but still firm to the bite, then remove and layer in screw-top jars. Fill the jars with the vinegar broth until overflowing, seal, and heat in the microwave for about 3 minutes at 600W (for 0.5 l jars). The lid should curve slightly so that the jar rocks a little when turned upside down. If not, heat briefly again. Keeps for about 1 year.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Canning peppers

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