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Pickled peppers

Pimientos en vinagre

Canned or to accompany a lunch or dinner You’re going to love these pickled peppers . My mother-in-law always put the whole peppers in a huge pot and covered them with vinegar, then to the pantry and ready to consume at any time but of course now we do not have the place they had once in the villages houses and that’s why it occurred to me to prepare little amount and so in strips to fill small jars or put garnish with some food.

The recipe is prepared with 5 ingredients that we all have at home and in 20 minutes so there are no excuses to not prepare a couple of small jars to eat us or to give away.

Pickled

peppers Pickled
peppers, perfect to accompany a meal or as a snack.

Author:
Cuisine: Spanish
Type of recipe: Vegetables
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
  • 1 Kilo of peppers
  • 100 gr of apple cider vinegar
  • 20 gr of sugar
  • 10 gr of salt
  • ¼ glass of mild olive oil
Preparation
  1. Sterilize the jars either in the bain-marie or with the steamer in mycook. Book.
  2. Clean, remove seeds and cut peppers into strips of the same size more or less.
  3. Put the mixing trowel on the blades and add the peppers to the jar.
  4. Pour on the peppers vinegar, sugar, salt and oil and mix 1 minute at speed 3.
  5. Schedule now 15 minutes at 110th speed 2.
  6. At the end fill the jars with the pepper strips and then cover with the liquid ensuring that there are no air bubbles, cover and put the bath marie in a pan putting the jars upside down and adding water until you exceed a couple of fingers above the lids. When it starts to boil leave 5 minutes and they will be ready.
Notes
Oil can be sunflower too.
If you want to consume the peppers without packaging, take them out of the jar into a bowl or jar, warm and into the fridge.
They can be eaten alone, with tuna, in salad, with a little oil, on top of some toast of bread with cheese or with anchovies…

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