HOW TO PRESERVE HOT PEPPERS IN VINEGAR- EASY RECIPE
How to preserve hot peppers in vinegar- A Romanian recipe that comes from the old times, these hot peppers preserved this way last many years in the jars. This is probably one of the easiest recipe out there.We consume the hot peppers in winter with soups and stews. Delicious and super easy to make.
Provided by The Bossy Kitchen
Categories Canning
Time 20m
Number Of Ingredients 3
Steps:
- Clean the jars.
- The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
- Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
- When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
- Fill the jars with peppers, as many as they fit tight inside.
- Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
- Great with soups or as a condiment in stews. They last in a cool place for years.
- The peppers need to sit in vinegar for at least one month before they are ready to be consumed.
Nutrition Facts : Calories 8 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PRESERVING PEPPERS IN VINEGAR AND SALT
Peppers preserved in vinegar and salt are delicious and healthy. This is a simple way to preserve peppers (and other vegetables!) in vinegar and salt.
Provided by Lady Lee
Categories Fermenting And Pickling
Time P7DT10m
Number Of Ingredients 4
Steps:
- Wash your peppers and remove the stem (not the top of the pepper, just some of the stem).
- Make a slit at the bottom of each pepper.
- Pack a 1/2 gallon jar with the peppers, leaving 2 inches of headspace.
- Add the garlic clove on top of the peppers and add additional seasonings if you like (see notes below).
- Add 1 cup of vinegar to the jar (you can add anywhere between 1/2 cup to 1 cup depending on how much you like the taste of vinegar).
- Boil water. Fill a cup with boiling water, add a teaspoon of salt, mix until the salt dissolves and add the solution to the jar. Keep adding cups of water and salt until the jar is full and the peppers are covered.
- Place a fermentation weight on top of the peppers and close the jar. Turn it a couple of times to get the vinegar mixed with the brine.
- Place it at room temperature to ferment for 5 to 7 days. Make sure to burp the jar every day by unscrewing the lid and screwing it back on. The peppers will change their color and the liquid will become foggy and then clear again. The peppers are ready once the liquid clears.
- You can enjoy the peppers right away or you can store the jar in a cool place (like a root cellar or a fridge) for a few months.
Nutrition Facts : Calories 20 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 31 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
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QUICK AND EASY HOT PEPPER VINEGAR- THE KITCHEN GARTEN
From thekitchengarten.com
Reviews 1Calories 5 per servingCategory Preserving
- Wash off peppers and gently slice the tops off--this will expose the seeds and membrane to the vinegar, and that's where the heat is.
- While you're slicing, place vinegar in a small pot on the stove over medium high heat. The amount of vinegar you need depends on how big of a jar you're using.
- Pack your jar full of the peppers; when you don't think you can cram another pepper in, add two more or add in a few peeled, whole garlic cloves. This will give your pepper vinegar an extra pop.
- Once your vinegar has reached a slow boil, use the funnel and fill the jar almost to the top. (You do want all of the peppers to be covered by the vinegar.)
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