The recipe to make the peppers in vinegar and preserve in a jar
Can we do at home-peppers in vinegar-so very easy and fast, you can then store them for up to 8 months but will end first. As the peppers in vinegar, we can also prepare the eggplant, zucchini, artichokes, and more. In ace, we suggest the doses of 5 jars half-liter. We use both yellow and red, add the garlic, let us not forget a drizzle of olive oil and the preserves will be perfect. We can then serve them alone, but obviously, well drained from the vinegar, or add them to recipes for salads, appetizers, and so on. The basil will give the finishing touch to your preserves. 10 minutes of preparation time to dry them very well, otherwise we run the risk of having to throw everything. It is one of the recipes suggested by The silver spoon, here's how you prepare the peppers to vinegar, vinegar.
Ingredients for 5 jars half-liter: 3 kg of red and yellow peppers, a small bunch of basil, salt, olive oil, 5 cloves of garlic, 1 l of white wine vinegar
Preparation: wash and dry the peppers, remove the pulp around and at the base of the small, which of course eliminate. Divide it into small flaps, remove the seeds and filaments inside. Boil in a pot plenty of water, and add two handfuls of salt and the peppers, cook for 2 or 3 minutes, Down and lay to dry on dish towels clean for 2 or 3 hours, toss occasionally on both sides, need to dry completely. Insert the peperini in the jars are sterilized, add the chopped basil and dried, the cloves of garlic cut into small pieces, pour the vinegar, covering the peppers and a drizzle of olive oil. Close well the jars and let it sit for a month in a dry place and in the dark, then we can enjoy our peppers. The next recipe to prepare delicious preserves for the winter.
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