Canning Peppers

Summary

Ingredients

• 500 g red pepper (s)
• 500 g bell pepper (s), reen
• 500 g bell pepper (s), yellow
• 0.5 liter ½ vinegar
• 0.5 liter ½ water
• 20 g salt
• 100 g suar
• Preserving aid, (amount according to package instructions)

Print Recipe Pin Recipe

Instructions

1. Make a brew from vinegar, water, salt, sugar and preserving aid, stir well and bring to the boil.
2. Clean the peppers and cut into strips. Boil the paprika strips in the stock for about 5 minutes but still firm to the bite, lift out and layer in screw-top jars. Fill the jars with the vinegar until they overflow, close them and heat them in the microwave for about 3 minutes at 600 W (for 0.5 l jars), the lid must be slightly arched so that the jar rocks a little when you open it turn the head, if not, heat again briefly.
3. Shelf life approx. 1 year.