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  1. PICKLED PEPPERS

    8 August 2011 // flaviabi

    peperoni 008

    1 kg of peppers
    500 ml vinegar
    5 cloves
    2 bay leaves
    basil leaves
    80 g marine salt
    Wash the peppers, remove seeds and white strands and cut into slices.
    If possible, dry them in the sun on a very large towel for half a day, otherwise you put in the oven at 40 ° for two hours. Prepare the brine: In a saucepan boil 1 liter of water with vinegar, salt, bay leaves and cloves. Let boil for 3 minutes then let cool. Put the peppers in jars, put a few basil leaves, pour the brine completely covering the peppers, and close the jars tightly.