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Canned Peppers for Stuffing
Bell peppers preserved for the winter, perfect for stuffing with meat and rice.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Wash the peppers and carefully remove the stems, seeds, and membranes.
Pack the peppers into a 3-liter jar. You can nest them inside one another by size to fit as many as possible into the jar.
Sterilize the canning lids.
Bring 2 liters of water to a boil in a pot, pour it over the peppers in the jar, and cover with a lid.
Let them sit for 20 minutes.
Drain the liquid from the jar back into the pot (leaving the peppers behind), add 1 tablespoon of sugar and 1 tablespoon of salt, bring to a boil, and let it boil for 3 minutes.
Pour the hot brine back over the peppers in the jar and add 1 tablespoon of 9% vinegar.
Seal the jar tightly with a seaming machine.
Turn the jar upside down and wrap it in a blanket. Once cooled completely, move the jars to a pantry or cellar.
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