Canned red and yellow peppers: the recipe to make them at home

published on 22 June, 2018 at 13:38
Ingredients:
Red and yellow peppers
Mint
Garlic
Salt
Vinegar
Olive oil
Sunflowers oil
 
The quantities are your choice. You can then decide to use either olive oil or only seed oil. If you use them both, use equal parts.
 
Directions:
Cut the peppers and put them in a bowl with salt and stir. Then cover with a towel and leave them for 24 hours. Then the peppers will have released some water, add vinegar and stir. Cover again for 4 hours. After the necessary time, pour the peppers into a colander and use a heavy pot to press them and release all the water. Cover for 5-6 hours. At this point season with garlic and mint. Mix and fill the jars, pour the oil. After a few hours (about 5) you can close and store the peppers.
 
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