Spicy Pickled Peppers

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Spicy Pickled Peppers
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
520
calories
Calories

Nutritional values

1 milliliter contains
(Percentage of daily recommendation)
1 milliliter contains
(Percentage of daily recommendation)
Calories520 kcal(25 %)
Protein5.7 g(6 %)
Fat31.3 g(27 %)
Carbohydrates53 g(35 %)

Ingredients

for
1000
Ingredients
2
200 grams
2
6 tablespoons
4 tablespoons
125 milliliters
2
2
1 piece
2 sprigs
75 grams
1 packet

Preparation steps

1.

Quarter yellow peppers, rinse, remove seeds and ribs and chop. Peel and dice onions and garlic. In a pot, sauté peppers, onions and garlic in 4 tablespoons oil, stirring occasionally, about 10 minutes. Sprinkle with curry and sauté briefly. Add vinegar and ¼ liter (approximately 1 cup) water and simmer 5 minutes. Puree until smooth. Quarter red and green peppers, rinse, remove seeds and ribs and chop.

2.

Peel cucumber and remove seeds. Rinse and trim celery. Finely chop cucumber and celery. In a pot, sauté peppers, cucumber and celery in remaining oil. Season with salt and cayenne pepper. Stir in pureed peppers and jam sugar and simmer 3 minutes. Stir in citric acid. Season with salt and cayenne pepper. Divide mixture among jars. Cover with lids and let cool. Refrigerate up to 3 weeks. Tip: To preserve the vegetables longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.