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.
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Tiempo de Prep:
Romanian
Tiempo para Cocinar:
Raciónes:20 servings
Ingredientes
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
Direcciones
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.
Receta Pickled peppers
Romanian