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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.

Prep time:
Cook time:
Servings: 20 servings


Cost per serving $0.00 view details
  • 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


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 1g
Recipe makes 20 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 116mg 5%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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