Monday, October 19, 2015
Pickled Yellow Pepper Rings
We went on a cruise across the south Pacific, and my husband had these in salads. He loves them so I have been looking for a recipe, and found one at the National Centre for Home Food Preservation. Its easy to do and works a treat. You do need to preserve these, so you will need the right equipment.
Here is how they turned out:
1Kg yellow banana peppers
3 cups cider vinegar
2 cups water
3-1/2 teaspoons salt
1 tablespoon celery seed
2 tablespoons mustard seed
2 quart preserving jars with lids
Wash and sterilize the jars, prepare lids as per manufactures instructions.
Place 1/2 tablespoon celery seed and 1 tablespoon mustard seed into the bottom of each jar.
Wash peppers and remove the stem and seeds.
Slice peppers into 1/4 inch thick rings and fill jars with the peppers.
Combine the vinegar, water and salt, heat until boiling.
Cover pepper rings with the boiling pickling liquid, leaving 1/2 inch headspace.
Remove air bubbles, wipe rims of jars with dampened kitchen paper.
Put lids on and adjust according to manufactures instructions.
Process in a boiling water canner for 15 minutes (20 if above 6,000 ft altitude).
Take jars out and let them cool, undisturbed overnight.
Check for a good seal.
Shake jars to disperse spices before putting in cupboard the next day.