Easy Pickled Peppers
Ingredients:
4 lb of fresh bell pepper( red, green or yellow) reverse stems and seeds
1000 ml water
150 ml vinegar 9%
200 ml olive oil
1 cup sugar
4 Tablespoons salt
Parsley & basil
Bay leaves
https://forjars.co?sca_ref=2917157.oJcfLxmr2P
#lulishomestead #forjars #pickle #pickling #pickledpeppers #preservingfood #prepping #preppingtips
8 Comments
Good morning Luli! I always try to support my local farmers market or vegetable stands, I have a good relationship with them and I can get things I need at a reasonable price.
I’m canning my chow chow this morning, had to let it sit overnight in salt in the refrigerator, then I have okra, tomatoes and kraut to do. I did baked beans, pork and beans last week. I also put pickles up last week. I still have pinto beans and chili beans to do, but those are easy.
I still have green beans, corn, carrots and potatoes from last year. Then I’m going to can my soups for those power outages that always happens in the winter, quick easy meals.
I do love using ForJars, they are fantastic.
Good job on your pickled peppers.
I hope you have a very blessed weekend with your family!
Thank you for this video. I enjoy seeing someone use a different recipe for peppers. Just curious … does the oil affect how long it is shelf stable?
Your location provides you with moisture to spare, beautiful harvest!
Enjoyed your Latvia video very much. Similar market to that in Budapest! ❤
Thanks for sharing how you preserve peppers. 🙂 My garden wasn't so great this year so we mostly ate fresh but I have some tomatoes in the freezer I'll be processing or cooking down for tomato soup before too long. God Bless!
Looks delicious!
I’m surprised no garlic went into this recipe.
What would the recipe be if I only have 5% vinegar ?
Thank you
Increase vinegar to 300ml, reduce water to 850ml. I just figured it out for myself!
I agree! I never learned to debubble, and rarely do so. I don't fret on head space. Thousands of jars later, still canning it all!