Vinegar peppers

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Vinegar peppers

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Ingredients

Adjust Servings:
3 Kg Red and yellow peppers
1 bunch Basil
1 l Vinegar Vinegar from white vine
5 cloves Garlic
Extra virgin olive oil
Salt

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Ingredients

Directions

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Vinegar peppers are easily prepared in just a few minutes. All you need to do is follow the steps in this recipe precisely and you will always have a preserve ready in your pantry that will allow you to enjoy the flavors of summer at any time of the year.

Vinegar peppers are your ace in the hole for when you have special guests and want to surprise them by bringing to the table a preserve made with your own hands. The recipe requires just a few steps and can be made in just 10 minutes. When you are getting ready to prepare Vinegar peppers, however, keep in mind the approximately 2 to 3 hours of drying time that is needed immediately after the peppers are cooked. Unlike plain preserves and jams, in fact, Vinegar peppers do not require sterilization. It is essential, however, to take care to dry the vegetables well before composing the jar, as water increases the risk of bacterial growth.

Thus prepared, Vinegar peppers can be stored for up to 8 months, in a cool, dry place. You can serve them alone, draining them from the vinegar, accompanied by bread croutons during an aperitif, or use them in salads or more complex preparations. If you want to pair your Vinegar peppers with cured meats, we recommend cooked sausages rather than seasoned sliced meats: the strong flavor of the vinegar may cover their aroma.

In addition to peppers, zucchini, eggplant and artichokes also lend themselves to canning. We tried them in an oil-preserved version, but you can also experiment with a pickled preparation. Oh, as always, we’re looking forward to read your opinions about this recipe in the comments!

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Steps

1
Done

Wash and dry the peppers; use a small knife to cut the flesh around the base of the stem and remove it. Divide the peppers into small flaps and remove seeds and inner filaments. Bring plenty of water to a boil, add two handfuls of salt and the peppers and cook them for 2-3 minutes. Drain and lay them out to dry on clean kitchen towels for 2-3 hours, turning them occasionally on both sides until completely dry.

2
Done

Place the peppers in the sterilized jars. Add chopped and dried basil and a clove of garlic. Pour vinegar until the peppers are completely covered and a drizzle of oil. Seal the jars tightly and let sit for about a month in a dry place away from light before bringing your pickled peppers to the table.

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