Sweet Peppers in Brine

Sweet peppers in brine are a summer-to-fall preserve made with a vinegar marinade. The peppers are blanched in the boiling brine and sealed right to the neck in sterilized jars. I've already tested this recipe myself, so I can confidently recommend it - start collecting your recipes for next summer now!

Sweet Peppers in Brine

A winter preserve: sweet peppers blanched in a vinegar-and-oil brine and sealed into sterilized jars.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 2 kg of peppers

Course: Preserves and canning

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 2 kg bell peppers
• 700 ml water
• 0.5 cup vegetable oil
• 0.75 cup sugar
• 1 tbsp vinegar
• 1 tbsp salt

Method

 

1. Slice the peppers - I slice them lengthwise.
2. Mix all the brine ingredients together and bring to a boil.
3. Lower the peppers into the boiling brine in batches for 5 minutes.
4. Pack the peppers into pre-sterilized jars and pour in the boiling brine right up to the neck.
5. Seal the jars and wrap them up. Once the jars have cooled completely, store them in the cellar. Happy preserving!
   

Notes

Store the preserve in a cool, dark place - a cellar or pantry.