Bow and Ash bring fresh bell peppers from field to table , this recipe from Uncle Sal is sure to please , thanks for watching…!!!
Important canning note: most guide lines for vinegar water ratio will put a min 50 to 50 mix 1 to 1 vinegar water , always follow ball book guidelines , this is an old printed recipe that has been used for years if you are unsure about proper canning procedures then stick to the 1 to 1 minimum ratios
Recipe per 1 quart of peppers
2 cups water
1 cup vinegar (apple cider vinegar or white vinegar)
3 to 4 cloves garlic
1 Table spoon oregano
1 Table spoon salt
1 tea spoon sugar
33 Comments
They look like they will taste good
very smart
Great tutorial Bow,, I bet they taste awesome. Good to see ya.
Looks really easy to do! I bet they taste delicious!
Looks pretty simple bow, I'm going to give it a try. Glad to see you back!
I always look forward to your videos! You eggplant parmesan recipe is the only one I make.
DID YOU MAKE IT UP TO BERLIN???
awesome! love it
Looks Good!. Whats the minimum about time before you can enjoy them ?
Why green peppers? Do you use them in a specific recipe?
Hi Have you ever preserved the stuffed hot cherry peppers in a water bath? Love your videos.
Great video cant wait to see other videos this is my first one as I was looking for canning recipes
How many millilitres are the jars you use the reason i ask is because the 940ml jar i have takes 4 cups so would u use 3 parts water 1 part vinegar ?
I’ve been looking for a recipe for pickled bell peppers, specifically. Finally found the one I want. Thanks for sharing.
Fantastic video, thank you. I'll be giving it a go tonight. Question: I would assume submerging the glass jars in boiling water for the minimum of 10 minutes would help to soften them up a little bit, right? I don't want crisp/crunchy peppers when I open them up in a month and longer, so should I play with boiling them longer in the hot water bath, or should I soften them up by cooking them before canning (and subsequently boiling) them?
Excelente trabajo y representación del arte culinario de conservación de chiles en vinagre. Saludos desde Pennsylvania state. Estado agrícola e industria
Great, thanks. I have a bowl of tiny capsicum at the end of autumn here in Melbourne Australia. I would like to try this. I think I need to buy all that equipment. Is there some other way to do a water bath at the end without that fancy boiler? Can I use a pot on the stove?
Thank you I will make this .
How long can you , keep that on you're self.
Looks very good! I will be trying this, and a lot of your other recipes as well. How would you say they compare to Pastene vinegar peppers?
How do you use the peppers? For what dish?
do you have to boil them?? just wondering.. I am not a guru of "canning".. just trying to find a way to do pickling of thing minus the boiling piece..
You forgot to take the bubbles out
Vinegaaaaah peppaaaaahs💪🏽💪🏽💪🏽
#dirtywataaaaaaaaaah
I just put em in jars with vinegar and stick em in the fridge. if I wanted to keep anything outside the fridge I would just use olive oil.
Thank u for this. I just got a huge haul of peppers and didnt know what to do w them.
Nice recipe.. Thank you
Thanks Bow for posting. Going to try your recipe I love Pastene but they are getting $$$.
Some of that veggie stuff looked above the water line. Is that also a mold risk, as with lacto fermentation?
How long do they need to sit before eating them?
I just need some jaaz & I'll be good to go.
why did my garlic turn blue?
I still don’t understand the sugar. 🤮