Pickled bell peppers
For the winter pantry
The original collection’s sweet and tangy bell peppers for winter.
- Preparation
- Not specified
- Time in the original
- Overnight marinating; total time not specified
Illustration from the original recipe page.
What you’ll need
- 3 kg bell peppers, weighed after cleaning
- 500 g sugar
- 500 ml vinegar (acidity not specified)
- 100 g salt
- Mustard seeds, horseradish and bay leaves (amounts not specified)
- Peppercorns (mentioned in the method)
Before you begin
The original ingredients and instructions are preserved below. The preservation method needs validation before use for shelf-stable storage.
Read the original recipe text
Historical source text, preserved faithfully. Its canning directions have not been validated for shelf-stable storage.
Ingredients : 3 Kg Bell Peppers (weighted after being they’re cleaned) 500g Sugar 500ml Vinegar 100g Salt mustard seeds horseradish bay leaves How To: Cut the peppers into appropriately sized pieces, place them in a bowl, and add the ingredients: sugar, salt, and vinegar. Mix and leave to marinate overnight. During this time, stir occasionally so that all the pepper pieces are coated with the mixture of ingredients. The next day, place them in jars, add peppercorns, mustard seeds, horseradish pieces, bay leaves, and pour the remaining solution from the bowl over them. Close the jars and sterilize them for about 15 minutes in a bain-marie for safety. For those of you who don’t know, bain-mari e is also known as a water bath or double boiler , a type of heated bath , is a piece of equipment used in science , industry , and cooking to heat materials gently or to keep materials warm over a period of time. Enjoy your home made pickled Bell peppers! Until next time, TFG
Adapted into clear English from the original TryFailGrow recipe ↗. Unspecified quantities and times have been kept visible.
