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  • Pickled peppers

    2 votes
    Pickled peppers
    Prep: 15 min Cook: 5 min Servings: 20
    by Gourmandelle LifestyleBlog
    34 recipes
    >
    Autumn is near and I love having a closet full of conserved veggies prepared for the winter. Hot peppers are great with winter soups; they melt you inside out :)). Here’s a super easy method for conserving peppers that also works for other veggies too.

    Ingredients

    • Hot peppers ( I used about 20 , but you can use as many as you can fit in your jar)
    • 4 bay leaves
    • 6-7 dry pepper berries (or ½ tsp ground pepper)
    • 1 tsp salt
    • Apple vinegar - ⅓ of your jar
    • Water - ⅔ of your jar

    Directions

    1. Place the peppers in the clean jar*. Stuff the bay leaves and add the dry pepper.
    2. Boil the vinegar with the water in a pot, and add the salt. When boiling, remove the pan from the heat and pour the liquid in the jar, over the peppers. Don’t forget to place under the jar a knife’s blade so the jar won’t crack. This is it, as simple as that. You can eat the pickled peppers with vegetable soups and salads, but remember... they are spicy!
    3. *The jar has to be sterilized. In order to do this you have to heat your oven at 220 degrees and place the jar in there for about 15 minutes.

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