Preserves calculator
Pickled peppers
Small whole peppers in a sweet and sour brine, crunchy beside meat or beans.
You need
- Pepper
- 5 kg
- jars, 720 ml
- 13.2
- In all
- 9.5 l
Have 14 ready (jars); the last may be part-filled.
Method
- Use small, firm peppers, bell or pointed. Wash them and prick each twice with a fork so the brine gets inside.
- Blanch them in boiling water for two to three minutes and drain.
- Pack them tightly into the jars with some peppercorns.
- Bring the water, vinegar, sugar and salt to the boil and pour the hot brine over the vegetables to the brim, so they are fully covered.
- Close the jars and pasteurise them in a pan of water at 80 to 85 °C, 15 do 20 minutes for 720 ml jars. They are best after a month.
When to make it
Best: August and September. Possible: July, August, September, and October.
October: Still possible.
Seasonal calendar →How we count
1 kg (Pepper) makes about 1.9 l.
Whole peppers pack more loosely than cucumbers: a 720 ml jar holds about 380 g of peppers and 350 ml of brine.
Address:
Drniška ulica 9, 31000 Osijek, Croatia
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