John Myers
Pickled Hot Peppers
The perfect pickled hot peppers recipe with a picture and simple step-by-step instructions.
- 500 gr Hot peppers
- 750 ml Water
- 250 ml Bianco balsamic vinegar
- 150 ml Vinegar
- 10 Garlic cloves
- 1 Bay leaf
- 1 Onion red
- 2 tsp Sugar
- 1 tsp Salt
- 1 Pk Preserving aid
- Cut the peppers from the bush or buy them from a greengrocer you trust 😉
- Wash the peppers and then cut them into thin slices, but not too thin.
- Cut the onion into fine strips. If you take fresh cloves of garlic, you should remove the outer paper skin from the cloves and press them down briefly. I use pickled cloves of garlic for this.
- Bring the water with the vinegar and spices to a boil in a saucepan.
- Briefly blanch the onions and garlic in the stock, remove and put aside.
- Fill the pepperoni slices into mason jars and evenly distribute the onions and garlic on top.
- Add the preserving aid to the boiling stock and stir.
- Pour the stock over the pepper slices and seal the jars. Turn upside down and let cool.
- Store in a cool, dry place.
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