Canned Pickled Peppers

Canned Pickled Peppers, in Polish: papryka w occie, papryka konserwowa, is a great side for dinner, specially in Winter. In my childhood fresh peppers, tomatoes, cucumbers in Winter were not available. But my mom and my grandma were smart, so in Summer they packed delicious seasonal vegetables into jars and preserve them for Winter. Our basement was always full of pickled cucumbers, peppers, forest mushrooms, jams, cordials, tomato sauces, even canned pork, wine and tinctures:)

Ingredients

For 8 jars 500 ml each (2 cups each)

• 2 kg / 4 lb peppers (sweet peppers, any colors and kinds would do)
• 1 carrot
• 2 small onions
• 8 teaspoons mustard seeds

For the solution:

• 8 cups water
• 1 and quarter cup vinegar (white vinegar 10%)
• 7 tablespoons sugar
• 1 and half tablespoon canning salt (non-iodized)
• 15 seeds allspice
• 25 seeds black pepper
• 8 bay leaves
• 8 teaspoons mustard seeds

Prepare 8 jars. They need to be clean and dry. Transfer 1 teaspoon of mustard seeds into each jar.

Clean peppers, cut them in half and take the seeds out. Cut each pepper into few long wise pieces.

Peel the carrot and dice it. Skin and dice an onion.

Arrange pieces of peppers, carrots and onions among jars. Pack jars tightly. In each jar there should be 2-3 slices of carrot and 1-2 slices of onion.

Prepare the solution: place all the solution ingredients in the large saucepan. Bring to boil. Pour hot solution over peppers to fill each jar.

I water bath jars, but you can use your favorite canning method.

Try also: Wiśniak/ Wiśniówka – Polish Sour Cherry Liqueur.

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