This recipe of Red Peppers in Mustard Sauce is a great way to preserve peppers for the colder season. Savory and delicious, the peppers can be served with roasted meats, like pork or beef.
It is that time of the year when I feel the urge of canning. The crisp air of September is here and vegetables can be found in abundance at the Farmers Market.
Here in Minnesota, we have to take advantage of the short summers. The Farmers 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 used to can a lot when I was living in Romania, many years ago. Canning was a way of surviving winters, as the grocery stores did not carry any fresh produce from October to April. It was basically mandatory if we wanted to stay healthy in the winter.
Nowadays, canning is just a hobby and a way of keeping my traditions and memories alive. We can find anything we need at the grocery stores, but why not take advantage of the cheaper vegetables from the Farmers Market?
This is the time to preserve the sweet peppers, the fresh tomatoes and the gorgeous eggplants….my way…without chemicals, preservatives and other non food related ingredients.
The recipe of Red Peppers in Mustard Sauce is a great one for cold winters. Can be served with roasted meats, especially with pork or beef.
If you want to make more, please feel free to double or triple the recipe. I did not have lots of peppers so I came up only with a jar. Next Saturday I want to go and get some more peppers so I can make more.
First of all, you will need to sterilize the jars. Please read the instructions you find online and follow them. This is very important for your safety.
Second, clean and remove the seeds from your peppers.
Slice the peppers bite size pieces and sprinkle some salt over them. Set aside.
While the peppers are sitting, make the sauce. Mix mustard, honey, salt, oil, vinegar, bay leaves and peppercorns.
Whisk the sauce like a mayo and place it on the stove on medium-low heat. Bring it to a boil, mixing constantly, then simmer the sauce on low heat for about 7-8 minutes. Pour the sauce over the peppers.
Place the pan on the stove and toss the peppers in the sauce for about 5 minutes, on low heat.
Place the peppers in the jar and pour the mustard sauce over them. Close and seal the jar and place it upside down.
Cover it with thick towels and let it sit on the counter top in the kitchen for 24 hours to cool down.
After that, place it in a cool place. It should be ready to eat in about a month. We usually can in September and start eating the vegetables in November around Thanksgiving.
Refrigerate after opening. It is delicious with roasted meats, but you can have a simple open sandwich, placing some peppers in the sauce on a piece of good bread. It is to die for!
- For this amount I used a 1 Quart Mason Jar that needs to be sterilized
- 20 oz red bell peppers(600 g)
- 4.5 oz yellow mustard(120g)
- 2 oz vinegar your choice I used organic apple cider vinegar(60 ml)
- 2 oz raw organic honey(60ml)
- 1 oz vegetable oil(30ml) I used olive oil
- 2 tablespoons salt
- 2 tablespoons peppercorns
- 3 bay leaves
Wash and clean the red bell peppers. Remove the seeds.
Slice them in thin bite size pieces. Sprinkle with a pinch of salt and set aside.
Make the mustard sauce:
In a medium pan, whisk together mustard, honey, salt, oil, vinegar, bay leaves, peppercorns.
Bring to a boil, then let it simmer for 7-8 minutes. Add the peppers to the sauce and simmer them only 2-3 minutes.
Remove from the stove and fill up the jar with the peppers. Pour the sauce over the peppers. Close the jar with the lid and flip it upside down.
Cover the jar with towels and keep it covered for 24 hours.
The peppers will be ready to eat in about a month or so. We usually make them in September and use them over the winter.
Keep it refrigerated after opening.
Good with roasted meats.