Sweet and Tangy Pickled Bell Peppers

Sweet and Sour Peppers (Peperoni in Agrodolce)

Category: Jams and Preserves
Servings: 2 jars

Ingredients:

Instructions:

1. Sanitize the jars and lids: Start by properly sanitizing your jars and lids to ensure that your sweet and sour peppers will be safely preserved. You can do this by washing them in hot, soapy water and then boiling them for 10-15 minutes. This will remove any potential contaminants.

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2. Prepare the peppers: After sanitizing your jars, take your red and yellow bell peppers. Wash them thoroughly, then cut them into quarters, removing the seeds and stems. Next, slice each quarter into thin strips, about 4-5 strips per piece. This will ensure that the peppers are evenly pickled and absorb the sweet-sour liquid.

3. Cook the pickling liquid: In a large pan or saucepan, pour in the apple cider vinegar. Add the sugar and fine salt, then heat the mixture over low heat. Stir gently and frequently until the sugar and salt dissolve completely, creating a smooth, syrupy liquid. This is the base for your sweet and sour sauce.

4. Combine the peppers and the syrup: Once the sugar and salt have dissolved, add the prepared pepper strips to the vinegar mixture. Stir everything together, making sure the peppers are evenly coated in the syrup. Let the mixture simmer on low heat for about 10 minutes, ensuring the peppers soften slightly but retain their vibrant color and texture.

5. Jar the peppers: After simmering, it’s time to transfer the peppers into your sanitized jars. Using a slotted spoon, fill each jar with the peppers, making sure they are packed tightly, but leaving a small gap at the top. Now, pour the hot pickling syrup over the peppers until they are completely submerged, ensuring the liquid rises at least 1 cm above the peppers.

6. Seal the jars: To keep your peppers fresh and preserved, it’s essential to create a vacuum seal. To do this, use a plastic spacer (or a similar object) inside the jar to keep the peppers submerged in the syrup. Then, firmly close the jars with their sterilized lids.

7. Check the seal: After sealing the jars, you’ll want to check that the vacuum seal has been properly formed. Press down in the center of the lid—if you don’t hear the “click-clack” sound, that means the vacuum has been created and your jars are safely sealed.

8. Store: Let the jars cool to room temperature before storing them in a cool, dark place. Allow the peppers to sit for at least 2 weeks before opening, as the flavors will develop and mature over time. These sweet and sour peppers are perfect as a side dish, condiment, or addition to your favorite Mediterranean-inspired meals.

Enjoy the delicious balance of tangy and sweet peppers with this simple yet flavorful preserve recipe!