Pickled peppers

We all know how delicious peppers are in all meals, they provide color and flavor that other vegetables do not have. In this article we are going to teach you how to prepare delicious pickled peppers, but first we will tell you a little about what this vegetable is all about.

Peppers, especially ripe and red ones, are rich in beta-carotene, magnesium, vitamin B6 and vitamin C. The latter is essential for the absorption of iron. Originally from America, from the tomato and eggplant family, they arrived in Europe in 1493, after Christopher Columbus’s first voyage.

We find them green, yellow, orange and red. The green ones, because they have not matured, are not as sweet as those of another color.

For a sauce, to decorate a pizza or other presentation, peppers or “bell peppers” are ideal for their color and flavor.

At the end of summer, those who have a garden find a large number of them. Those who don’t will see them in the grocery stores at a very good price since it is the season with the highest supply. We can consume them in salads, roasts or stuffed. However, since there are so many and at a good price, it is good to have a process that allows you to preserve them for several months.

This recipe allows you to store them packaged for several months to accompany or decorate different dishes.

Ingredients:

3 or 4 large peppers of the color you want.

1 l of white alcohol vinegar.

1 tablespoon of coarse salt.

Peppercorns.

200 g of sugar.

1 tea cup of oil.

1/2 tea cup of water.

Preparation:

Wash the peppers very well and remove the stem. Cut them lengthwise in half and remove the seeds very well.

In a saucepan, place the vinegar, oil, water, salt and sugar. Heat over moderate heat. Boil for 3 minutes. Place the peppers cut in half and without seeds. Boil 5 more minutes. Turn off and cover the saucepan. Leave covered until it cools.

Pack with the same liquid, tightly closed, in clean jars or plastic pots. In stores selling baking supplies, we find a wide variety of disposable jars and pots with lids. You can intersperse sprigs of rosemary to give it more color.

Since they are preserved in vinegar, we can store them in the refrigerator for 4 or 5 months.

They are exquisite and a good idea to give as gifts to family and friends. To give as a gift, decorate the lid with fabric or burlap and add a label that identifies them. I hope you liked these delicious pickled peppers. For more recipes visit our website!