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Preserving peppers

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Ingredients for 1 servings:

  • 1 part vinegar (seasoned cucumber vinegar, ready-made cucumber infusion)
  • 2 parts water
  • 2 tsp, leveled salt, per 1/2 l liquid
  • 1 pinch(s) of preserving agent (as directed)
  • 250 g pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

pickled chili peppers

Mix the pickle vinegar, water, salt, and preservative thoroughly. Wash the peppers and remove the stems. Then layer them tightly in a screw-top jar, fill with the stock until it overflows, and seal. Microwave on high for about 3 minutes for a 1/2-liter jar. If you remove the jar and turn it upside down, it should rock; if not, microwave it briefly again. Shelf life: 1-2 years.

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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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