Sweet and sour peppers in preserve Recipe

Sweet and sour peppers in preserve

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10 large red peppers – cut in rectangles

1 tablespoon salt

3 cups sugar

1 cups cider, or apple vinegar

1 cup alcohol vinegar

1 teaspoon rosemary

1 teaspoon ground cardamom

How to make Sweet and sour peppers in preserve


Wash the red pepper and cut in rectangles, take off the white part .and seeds.

Sprinkle the red pepper whit salt; let stand for four hours. Rinse in a strainer Place the pepper, sugar, cardamom, rosemary and vinegar in a large kettle and cook until tick. Ladle into hot sterilized pint jars leaving ¼ inch head space. Wipe rims and adjust lids. Process in a boiling bath for 5 minutes

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