***Canned peppers in sweet and sour sauce
Pickled Peppers in Sweet and Sour Marinade
Ingredients:
3 kg bell peppers
1.5 teaspoons salt
0.5 kg onion
oil or olive oil
Bridging:
1.5 L water
1.5 cups sugar
3/4 cup vinegar
10 allspice berries
4 bay leaves
2.5 tablespoons honey
Instructions:
Wash the peppers, remove the seeds, and cut into pieces.
Sprinkle the peppers with salt, mix, and leave for 1 hour until softened.
Meanwhile, peel and cut the onion into half rings, sprinkle with salt, and leave for 0.5 hour.
After 1 hour, take the pot with the peppers, add water, allspice berries, and bay leaf.
Add sweetener and cook until the peppers are soft.
Then add the drained onion and cook for a further minute. Now add the vinegar and honey, and mix thoroughly.
Next, taste the brine to ensure it's balanced between sweet, sour, and salty.
If you feel something is missing, add it.
Then, start cooking the peppers on the lowest heat and begin pasteurizing.
Place the peppers in jars, top with the brine, and finally add a tablespoon of oil, and seal.
Turn the jars upside down and cover for at least 4 hours.
After this time, remove the towel or blanket and let them cool.
Your peppers 🌶️ are ready.
ENJOY!!!
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