Roxy's Kitchen - Homemade Recipes

Making marinated ruffled pimento peppers has been a tradition in my family for as long as I can remember.  As I was browsing through my parents old canning books a few weeks ago, I found out that peppers are best preserved in vinegar diluted to 3% acidity. So for 1l 9% vinegar you have to add 2l water. To offset the tartness of the vinegar add ½ kg sugar (for 3l of liquid); you could replace 200g of sugar with 200g honey. This is the secret recipe to get the perfect marinated peppers – flavorful with a crisp-tender texture. You also have to add 10g pickling salt for every liter of liquid, 2-3 bay leaves, some celery leaves, 20 peppercorns and if desired, 300 g horseradish. When it comes to canning, the fresher the vegetables the better the flavour so try buying the peppers from your local farmers’ market. This is the first time I’m trying the recipe on my own so let’s hope everything goes well . Now let’s get to work!

Time: 140 min, Prep: 80 min.  Cook: 60 min.
Servings: makes about 8 1L jars                       [Read more...]