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Pickled peppers

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Ingredients for 1 servings:

  • 1,500 g bell pepper(s), cleaned, cut into large pieces
  • 1,350 ml water
  • 675 ml white wine vinegar
  • 120 g sugar
  • 50 g salt
  • 1 tsp, heaped herbs de Provence, dried
  • 1 tsp, heaped oregano, dried
  • peppercorns

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Hungarian variety “Alma”, spiciness level 3

Layer the peppers in the jars. Add 6-8 peppercorns to each jar. Bring the remaining ingredients to a boil in a saucepan and let stand for 2 minutes. Strain the liquid through a coffee strainer and divide it among the jars. Place in a preserving pan and simmer for about 30 minutes. Remove and let cool. This also works with regular peppers.

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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.

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