This is a print preview of "Pickled peppers" recipe.

Pickled peppers Recipe
by Gourmandelle LifestyleBlog

Pickled peppers

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.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Romania Romanian
Cook time: Servings: 20 servings

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.