This recipe uses 10kg/22 pounds washed and cleaned pickles.Check the notes for scaled-down recipe for brine.
Prep Time30 minutesmins
Cook Time40 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: American, German, Slovak, Spanish
Keyword: canned peppers in oil and vinegar, peppers in oil, pickled peppers, vinegar peppers
Author: Hani
Ingredients
PICKLED PEPPERS IN OIL AND VINEGAR
Peppers
22poundpeppers, 10 kilos, washed and cleaned
Brine/Pickling Liquid
3quartswater (12 cup, 3 liters)
1 ¾cupwhite distilled vinegar (13.5fl oz., 400ml)
1quartoil (4 cups, 1 liter), vegetable or olive oil
4.2oz.pickling salt (120grams)
17.6oz.granulated sugar (500grams)
Seasonings per 1 Quart (700ml to 1000ml) Jar
1whole bay leaf
2allspice berries
2whole black pepper berries
2thick onion slices
1sliced garlic clover (optional)
1/8tspchili flakes(optional)
Instructions
PICKLED CANNED PEPPERS IN OIL AND VINEGAR
Brine/Pickling Liquid
Pour all the ingredients into a large pot. Bring all the ingredients to boil. Let boil for 3 minutes. Stir.
Blanch Peppers
Into the boiling brine, add prepared peppers and blanch them for 2 minutes. Remove blanched peppers from the hot brine onto a flat tray or clean baking sheet.
Seasonings per 1 quart (700ml to 1000ml Jar)
Into washed and sterilized jars, add seasonings (per one-quart jar): 1 whole bay leaf, two allspice berries, two black pepper berries, two thick onion slices, sliced garlic clover(optional), 1/8teaspoon chili flakes(optional).
Fill Jars
Fill jars with blanched peppers and pour the hot pickling liquid over the peppers, at least 1 inch below the rim of the jar.
Close Jars
With a clean cloth or a paper towel and a little vinegar, wipe all the rims on the filled jars, and make sure they are dry and oil-free. This is very important!Place sterilized lids onto the filled jars, and secure them with the rings. You want them just to catch on, so don't tighten them too much.
Process Jars in Water Bath
Process jars in the water bath, in the boiling water for 10-15 minutes.
Remove jars from the bath onto a flat surface covered with kitchen towels and let sit for 5-10 minutes. Tighten the rings and invert them onto a flat surface covered with kitchen towels, let rest for 24 hours.
Notes
Do you have a scaled-down recipe? - Here is the 1/3 of the brine/pickling liquid recipe: 1 liter water, 135ml Vinegar, 35 ml oil, 40 grams of pickling salt, and 165 grams of sugar.