Pickled Green Pepper Recipe
- Sterilize the jars (1 quart jars are ideal) by putting them in the oven with the lid next to the jar, for 10 minutes at >120°C.
- Thoroughly wash the peppers.
- Cut the stem, remove the seeds and the white stripes which are bitter.
- Prepare the brine. In a big pot add:
- 1/1 vinegar and water ( I used apple cider vinegar).
- For each cup (240ml) of water add 1 tbsp of salt and 1 tbsp of sugar.
- Bring to a boiling point and make sure everything has dissolved.
-Put the green peppers in the jars tightly, then pour the hot brine on top.
- Add herbs and spices of your choice ( I used oregano, black pepper and coriander).
- Make sure that the green peppers are sunken in the brine and no air is trapped in the jar. Leave as little space as possible on top.
- Close the jars tightly, store them in a dark and dry room for 3 days and then move to the fridge.
- After that they are ready to consume.
Originally published at https://www.nutritionjourneys.com on November 11, 2022.
