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Autumn is near and I love having a closet full of conserved veggies prepared for the winter. Hot peppers are great with winter soups; they melt you inside out :)). Here’s a super easy method for conserving peppers that also works for other veggies too.

分量: 20 servings


Cost per serving $0.00 詳細を見る
  • Hot peppers ( I used about 20 , but you can use as many as you can fit in your jar)
  • 4 bay leaves
  • 6-7 dry pepper berries (or ½ tsp ground pepper)
  • 1 tsp salt
  • Apple vinegar - ⅓ of your jar
  • Water - ⅔ of your jar


  1. Place the peppers in the clean jar*. Stuff the bay leaves and add the dry pepper.
  2. Boil the vinegar with the water in a pot, and add the salt. When boiling, remove the pan from the heat and pour the liquid in the jar, over the peppers. Don’t forget to place under the jar a knife’s blade so the jar won’t crack. This is it, as simple as that. You can eat the pickled peppers with vegetable soups and salads, but remember... they are spicy!
  3. *The jar has to be sterilized. In order to do this you have to heat your oven at 220 degrees and place the jar in there for about 15 minutes.

Nutrition Facts

Amount Per Serving %DV
Serving Size 1g
Recipe makes 20 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 116mg 5%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)