Canned Colorful Peppers in Spice Stock
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 ½ kg bell pepper (s) (red, yellow, green)
- 250 ml white wine vinegar, mild
- 180 g suar, brown
- 1 teaspoon peppercorns, colored
- 1 teaspoon sea salt
- 2 sprigs thyme
Print Recipe
Pin Recipe Instructions
- This recipe refers to 2 glasses of 0.5 liters each.
- Preheat the oven to the highest setting. Meanwhile, rinse the peppers, cut them in half and place them skin side up on a baking sheet lined with aluminum foil. Grill in the oven until the paprika skin bubbles and turns dark (please be careful not to burn it). Now put the pepper pieces in a freezer bag, close tightly and let the pepper halves cool down.
- Now peel off the skin, remove the cores and partitions.
- Put the vinegar, sugar, peppercorns, salt and the thyme sprigs in a saucepan. Add about 100ml of water. Everything is now boiled together.
- The peppers are now layered in prepared mason jars. Pour the hot seasoning liquid over it and close the jars, place in the preserving pot and sterilize at 90 ° C for 15 minutes. If you don`t have a canning pot, you can have a look at my suggestion under comments.
- Comment:
- Preheat the oven to 175 ° C. Now place the glasses on a deep baking sheet. When the glasses begin to bead, switch the oven back to 125 ° C. Now sterilize for 1 hour, then leave to stand for 30 minutes with the oven switched off.
- Tip:
- Goes wonderfully with salads, as a pizza topping, as an accompaniment to meat, pure as an antipasti, drizzled with olive oil.
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