It's a tough time when fresh produce has become a luxury. Perhaps now you’re thinking about how great it would be to have pickled peppers on hand after the apocalypse. Let’s figure out how to do it!
Preparing the Peppers
Step 1. Choose Quality Peppers
Only fresh and firm peppers are suitable for pickling. Avoid wilted and droopy vegetables, as strong peppers will give you the best results.
Step 2. Get 3 kg of Peppers for a 3-Liter Jar
To fill a 3-liter jar, you will need 3 kg of peppers. Following these instructions will yield just that amount of finished product.
Step 3. Wash the Peppers Thoroughly
Rinse the peppers under cold or warm water to remove dirt and dust.
Step 4. Cut the Peppers in Half and Remove the Seeds
Split the peppers in half and remove the seeds. If there are spoiled spots on the vegetables, trim them carefully. Cut each half into 4 pieces.
- Small peppers can be left whole. In this case, make a few slits on the sides if you want to pickle them whole.[3] X Source
How to Peel the Peppers
Step 1. Blanch the Peppers in Boiling Water
To easily remove the skin, blanch the peppers in boiling water. If they are already cut, place them skin-side down.
- Preheat the oven to 205º - 232ºC. Place the peppers on a baking sheet and roast for 6-8 minutes, turning with tongs to ensure the skin separates evenly from all sides.[4] X Source
- Place the peppers on a fine mesh rack and hold them over the stove, regularly turning them for even heating.[5] X Source
- If you have a grill, place the peppers about 10-15 cm above the coals, turning them.[6] X Source
Step 2. Transfer Peppers to a Pan
Move the heated peppers to a pan and cover them with a damp cloth to cool them faster and make peeling easier.
Step 3. Carefully Peel the Skin
Gently peel the skin off the peppers and rinse them under water, removing any remaining skin with a knife.
Preparing the Marinade
Step 1. Mix the Marinade Ingredients
For the marinade, you will need: 1.2 liters of vinegar, 240 ml of water, 4 tsp of salt, 2 tbsp of sugar, and 2 cloves of garlic.
- Garlic can be omitted, but it adds a special flavor to the dish.
Step 2. Bring to a Boil
Bring the marinade to a boil, then reduce the heat and simmer for another 10 minutes.
Step 3. Remove the Garlic
After 10 minutes of boiling, remove the garlic from the marinade and discard it.
Preparing the Jars
Step 1. Wash the Jars
Before canning, be sure to wash the jars to eliminate any bacteria.
Step 2. Sterilize the Jars
Place the jars upside down in a pot with 5-7 cm of boiling water, then turn off the heat. Leave them for 10 minutes.
Step 3. Prepare the Lids
The lids and bands should also be boiled in a small pot of water.
The Pickling Process
Step 1. Pack the Peppers into the Jars
Pack the peppers into the jars without overcrowding, leaving 2.5 cm from the top. Arrange them evenly.
- If desired, add ½ tsp of salt to enhance the flavor.
Step 2. Pour in the Marinade
Pour the marinade into the jars, leaving 1 cm from the top.
Step 3. Remove Air Bubbles
Using a rubber spatula, gently stir the contents of the jars to eliminate air bubbles, which can lead to mold.
Step 4. Wipe the Jar Rims
Step 5. Seal the Jars with Lids
Tightly but carefully screw the lids onto the jars.
Using a Pressure Canner
Step 1. Place the Jars in the Pressure Canner
Arrange the jars on the rack in the pressure canner so that they are almost fully covered with water (about 5 cm above the water). Then lower the rack into the canner.
- If you don't have a pressure canner, a large pot that can fit several jars will work. Place a towel at the bottom to prevent the jars from touching the metal.
- For convenience, you can create a tool to lift the jars, like using a rubber band on tongs.
Step 2. Add Water
Step 3. Cover and Bring to a Boil
Cover the pot with a lid and bring the water to a boil. It should boil continuously for 10 minutes.
Step 4. Remove the Rack with Jars
Open the lid and carefully lift the rack with the jars. After 2 minutes, remove them and let them cool in a safe place.
