Here is the perfect recipe for preserving these bell peppers, capia peppers. A recipe without preservatives, without aspirin or any other inventions.
I made jar-filled bell peppers in brine. A recipe that will help me in times of need, I just take out the bell pepper and capia pepper from the jar, fill them with a mixture of meat and rice, or maybe a vegan mixture, and turn them into a delicious treat.
These brined peppers keep very well in winter and don't take up space in the freezer. They retain their taste very well, so why not give it a try.
The ingredients for bell peppers, capia peppers, for jar filling can be found below in the description, and the step-by-step recipe for bell peppers and capia peppers in brine is in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for bell peppers and capia peppers for filling:
(For 2 jars of 5 liters)
- 15-16 small/medium bell peppers;
- 15-16 small/medium capia peppers;
Boil them for 5 minutes in water, then put them in the jar without pressing them. Pour brine over them.
For the brine (8-9 liters of brine for 2 jars of 5 liters):
- 25-30 grams of salt per liter of water;
Bring the water to a boil, add the salt, stir, turn off the heat, and let it settle for 3-5 minutes.
Pour hot water into the jars, put the lid on, and cover them with a blanket for two days to cool completely.
The jars should be well cleaned beforehand and it is recommended to place them in the oven at 150-160 degrees Celsius for 10-15 minutes to sterilize.
Enjoy your meal!
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