Preserve summer's bounty: Mastering pickled bell peppers

Summer months are a time when we not only enjoy the sun and warmth but also prepare supplies for winter. Taking advantage of the abundance from a home garden, a plot, or the rich offerings of local markets, it is worth spending some time making preserves. Among pickled cucumbers and jams, jars of bell peppers are a must.

Pickled Bell Peppers have been a staple in my pantry for many years. My mom and grandma made them, and now I add a few jars to the tasty collection. Their sweet and sour taste and crunchy texture make them an excellent addition to meals, sandwiches, salads, or simply as a tasty snack. Homemade pickled bell peppers are much more delicious than store-bought ones, and making these jars is really simple.

Pickled Bell Peppers are a classic that never goes out of style. As soon as I pulled out a jar from the pantry, people were eager to taste it. Canning vegetables in pots is the best way to preserve summer. Although you can buy most of them in large supermarkets during winter, the taste often leaves a lot to be desired. Ready-made jarred goods are also not the same as homemade preserves. All you need is a good recipe for pickled bell peppers in a jar, and everyone will be delighted.

August and September are the seasons for bell peppers. They taste best and are the least expensive, making them the perfect time to plan homemade preserves.

Ingredients:

• 3 kg of bell peppers,
• a few cloves of garlic,
• a few bay leaves,
• 2-3 teaspoons of black peppercorns,
• 1.25 litres of water,
• 250 millilitres of sugar,
• 2 tablespoons of non-iodized rock salt,
• 250 millilitres of 10% vinegar,
• 5-6 tablespoons of oil,
• a few allspice berries,
• 3-4 teaspoons of mustard seeds.

Preparation:

1. Wash the bell peppers, remove the seeds, and cut them into any pieces you like. Salt them and set aside for 2-3 hours to release the juice.
2. Arrange the squeezed bell peppers in clean and previously sterilized jars. Add a few allspice berries, bay leaves, a few peppercorns, peeled garlic cloves, and a teaspoon of mustard seeds to each jar.
3. In a pot, boil water with sugar, salt, and vinegar. At the end of boiling, add oil.
4. Pour the hot brine over the peppers in the jars. Seal the jars tightly.
5. Place the sealed jars in a pot of water. The water should reach up to 3/4 of their height and not touch the lid. Boil for about 10 minutes from the moment it starts to boil.
6. After pasteurization, take out the jars and leave them to cool upside down. Store in a cool and dark place.

Pickled bell peppers are now ready. They can last really long months in the pantry. Enjoy!