Pickled bell peppers


Learn now to easily pickle bell peppers that you can use to flavour and garnish many other dishes. Picked bell peppers can be stored for all winter season.


3 kg of bell peppers (bell peppers, yellow or red)
1 liter of white vinegar
3 liters of water
80 g sugar
150 g of salt
0.1 liters of oil
black peppercorns


Prepare jars and lids as usual (wash, sterilise).
Wash and clean peppers, core and cut peppers into quarters.
In a large pot bring to boil the water and vinegar mixture with added sugar, salt and oil.
When water boils add 20 pieces of sliced ​​peppers and cook them for a very short time. If you want crunchy peppers it will be enough to wait a few minutes until the water begins to boil again. If you want softer peppers leave a little longer.
Remove peppers from the boiling water with a sieve, nicely pack out into jars, add a few grains of peppercorns.
When the jar is well filled (leave 1 cm headspace), insert the tip of a toothpick to hold the peppers in the brine solution.
Pour over the hot pickling mixture from the pan, remove air bubbles, and seal immediately.
Cool the closed jars, and store in a cool, dark place. Also, the jars can be stored in the refrigerator.

Peppers are ready for consumption in about 10 days.


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