How to preserve hot peppers in vinegar- A Romanian recipe that comes from the old times, these hot peppers preserved this way last many years in the jars.
This is probably one of the easiest recipe out there.We consume the hot peppers in winter with soups and stews. Delicious and super easy to make.
It is that time of year when I feel the urge of canning. The crisp air of September is here and vegetables can be found in abundance at the Farmer Market.
Here in Minnesota, we have to take advantage of the short summers. The Farmer Market opens in June and closes at the beginning of October, so if I want to can vegetables for the cold days, this is the time.
I can as much as I am able to and every year is different, based on what vegetables we have locally available. I like to can all kinds of things.
Cucumbers, cauliflower, red peppers, carrots, green tomatoes are some of my favorites. I use vinegar for some of them, but I also brine, as a healthy way to get probiotics due to the natural fermentation.
This recipe of how to preserve hot peppers in vinegar is one of the easiest recipes for canning I can think of. So simple that it doesn’t need any instructions, basically.
The recipe is Romanian and it is an old way of preserving these type of hot peppers.
The jars do not need the water bath. Vinegar destroys botulism, and this recipe is pure vinegar. Just make sure the vinegar you use is at least 5% acetic acid.
I can hot peppers in vinegar every fall. My daughter loves them when the winter comes. She likes them with soups, like this traditional Saxon potato tarragon soup.
For the ones who can handle the heat, these peppers are a wonderful addition to any soups or stews.
With this method, the peppers also last years on the shelves, in case you do not eat them all in one season. The jars make a great gift for family or friends around holidays, because they are very pretty and colorful in jars.
Few notes before you start working on these hot peppers:
Many asked me about the canning process for this recipe.
- First of all, you have to start with the jars. Clean them with warm water and soap or put them in the dishwasher and give them a good bath. Then, sterilize them. Here is a link about how to do that properly.
- When you sterilize the lids, do not put them together with the jars. I clean them in warm water with soap and dry them well, then I just boil water and add them for the last 2 minutes to sit in that hot water.
- Try to replace any older lids that do not look good, if they are too old or have rust on them replace them. The new guideline is to not even boil the lids, but for my peace of mind, I think you should place them in hot water at least for few minutes before you use them. (here is the link that talks about not sterilizing the lids anymore: https://www.freshpreserving.com/canning-lids-101.html).
- I would also recommend you to cover the peppers and their stems with vinegar, they should be all submerged in vinegar.
- Also, use at least 5% acidic vinegars. Do not dilute the vinegar unless the recipe requires that. Vinegar destroys botulism, so it is important to follow the recipe exactly.
Interested in more canning recipes? Here you have an interesting recipe of Pickled Vegetables in a Mustard Sauce.
- 1 pound/ 500 g hot peppers
- 14 oz or 400 ml white wine vinegar or cider apple vinegar 5%
- sterilized jars and lids
Clean the jars.
The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
Fill the jars with peppers, as many as they fit tight inside and pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
Great with soups or as a condiment in stews. They last in a cool place for years.
The peppers need to sit in vinegar for at least one month before they are ready to be consumed.
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