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.
- 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 Â½ tsp ground pepper)
- 1 tsp salt
- Apple vinegar - â of your jar
- Water - â of your jar
- Place the peppers in the clean jar*. Stuff the bay leaves and add the dry pepper.
- 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. Donât forget to place under the jar a knifeâs blade so the jar wonât crack. This is it, as simple as that. You can eat the pickled peppers with vegetable soups and salads, but remember... they are spicy!
- *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.
|Amount Per Serving||%DV|
|Serving Size 1g|
|Recipe makes 20 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|