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Pickled Sweet Peppers
Veg
CD ACC
Vegetarian
Vegetable Cold
Pickles Preserve
Preserves Preserving
Accompaniment
Ingredients 12 Capsicums (sweet
peppers) 960ml/32fl.oz. Distilled
White Vinegar 450g/2lb Sugar Instructions 1.
Prepare the jars (see notes below) 2. Wash and seed peppers
and cut into 1/2" strips. 3. Place the vinegar and
sugar in a large saucepan, bring to the boil and boil rapidly for 5 minutes. 4. Pack the peppers into
warm jars to within 2.5cm/1 inch of the top then pour over the
hot vinegar solution to within 1cm/1/2" of the top of the jar.
Cover, seal and label (see notes below) Notes: see also General preparations
Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm.
Filling the jars – Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar, alcohol etc., to within 1cm/ ½ inch of the top, making sure the vegetables are completely covered with the liquid. Whilst still hot, cover with a waxed disc (wax side down), immediately place a cellophane disc over the top then cover with a screw top lid.
Storage
– Store
the refrigerator
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