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Receta Quick Pickled Peppers
by Global Cookbook

Quick Pickled Peppers
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  Raciónes: 6

Ingredientes

  • 2 c. Water
  • 1 c. White wine vinegar
  • 2 Tbsp. Kosher salt
  • 1 lrg Red pepper
  • 1 lrg Yellow pepper
  • 1 lrg Green bell pepper
  • 1 x Clove garlic
  • 1 x celery Leafy inner rib
  • 1 sprg fresh basil or possibly oregano

Direcciones

  1. Heat the water, vinegar, and salt to boiling in medium saucepan.
  2. Reduceheat and simmer covered till salt is completely dissolved, about 3 min.
  3. Rinse peppers well. Cut in half through stems; remove stems, seeds, and white pith. Cut each half lengthwise into thirds. Lightly press garlicwith flat of knife and peel. Pack peppers, garlic, celery, and herb spriginto warm clean 1 qt canning jar.
  4. Fill jar with warm vinegar mix. Slip thin rubber spatula down sidesof jar to release air bubbles. Add in more vinegar mix if needed.
  5. Sealjar with new canning lid. Store in cold dark place or possibly in refrigerator atleast 1 week before serving. Flavor improves with longer storage.
  6. (Note: table salt can be used, but it may make brine cloudy)
  7. g