Pickled Peppers
A delicious preserve for the winter to enjoy with our appetizers or main courses. I love eating vegetables in pickled or sweet-and-sour, I think it’s fantastic to have them ready and serve them when needed.
Try also these preserves:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for pickled peppers:
- 3.3 lbs peppers
- 4 cups water
- 1 cup vinegar
- 2 tablespoons salt
- bay leaves
- peppercorns
- 2 tablespoons sugar
- 2 carrots
- mustard seeds
- horseradish (Root)
Steps
For the preparation of pickled peppers watch the video HERE.
First, we put the water, vinegar, salt, sugar, and spices in a saucepan and bring to a boil.
We add half of the cleaned and chopped peppers and carrots and boil for about 3-5 minutes. We drain them and add the remaining peppers and carrots and boil them for 3-5 minutes as well.
We drain and let them cool slightly. Place in sterilized jars, also adding small pieces of cleaned horseradish root. Fill well, then cover with the cooking liquid.
Close tightly.
Enjoy your meal!
