Fletcher`s Canned Red Chili

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

8 red peppers (each weighing approx. 230g)
70 g salt
200 ml white wine vinegar

Instructions

The recipe refers to 4 preserving jars of 1 liter each.
Wash and quarter peppers, remove stems, seeds and dividers. Rinse the pepper quarters again and pat dry. Bring 1 liter of water with salt and vinegar to the boil and allow to cool completely.
Now fill the peppers vertically, well divided and firmly into prepared preserving jars and pour the cooled vinegar water over the peppers. Close the jars tightly. Place the jars in the cooking pot and sterilize at 90 ° C for 15 minutes.
Tip: Instead of just red peppers, you can of course also use green or yellow peppers, or mix the colors.
Annotation:
If you don`t have a cooking pot, you can do the following:
Preheat the oven to 175 ° C. Place the glasses on a deep baking sheet and put them in the oven. When the jars begin to bead slightly, switch back to 125 ° C and sterilize for 1 hour. Switch off the oven and leave to stand for another 30 minutes. Then get it out and bring it to its storage facility. So store in a cool, dark and dry place.

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