Welcome to Culinary Compass! Today, we are diving deep into the art of food preservation by making the most incredible Sweet Red Pepper Pickles. These pickles are perfect for serving as a side dish, an appetizer, or adding a gourmet touch to any sandwich. Using the professional hot-pack canning technique ensures maximum crunch and a long shelf life. This recipe is an essential piece of Culinary Education for anyone interested in preserving the bounty of the season.
This method balances acidity and sweetness perfectly, resulting in bright, flavorful peppers that retain their vibrant color and texture. We show you step-by-step how to prepare the brineāa mixture of water, vinegar, and oilāand how to properly sterilize and seal your jars. Mastering this simple Food Science technique means you can enjoy the taste of summer peppers all year round! This recipe supports Healthy Living by utilizing fresh ingredients.
Don’t forget to like and subscribe for more preservation tips and Professional Cooking Techniques! Check out our other videos for more Nutrition-focused recipes!
**CRISP SWEET RED PEPPER PICKLES RECIPE**
**Ingredients:**
* 2 kilograms Sweet Red Peppers (Bell Peppers)
* 1 cup Water
* 1 cup Vinegar
* 1 cup Vegetable Oil
* 1.5 Tablespoons Rock Salt (Adjust to taste)
* 1 whole head Garlic (peeled and finely chopped)
* 1/2 bunch Parsley (finely chopped)
**Instructions:**
1. Clean and dice the peppers into bite-sized pieces.
2. In a large pot, bring water, vinegar, oil, and rock salt to a rolling boil. Ensure salt dissolves completely.
3. Add the diced peppers and chopped garlic. Allow to boil for approximately 10 minutes, stirring occasionally.
4. Just before removing from heat, stir in the chopped parsley briefly (to retain color).
5. While the peppers are still hot, use a funnel to fill sterilized jars, pouring brine over the top. Wipe rims clean.
6. Seal jars tightly and immediately turn upside down to cool and seal completely.