Befőzési recept
Ecetes sárga paprikakarikák
Ropogós, savanykás sárga banánpaprika mustár- és zellermaggal, biztonságosan vízfürdőben tartósítva.
25 perc
20 perc
-
4
Egyszerű
Hozzávalók
- 1183 ml 5 % savtartalmú almaecet
- 296 ml víz
- 30 g befőzősó
- 13 g zellermag
- 36 g mustármag
Elkészítés
2. Wash peppers, remove stem ends and slice crosswise into rings about 6 mm thick. Wear protective gloves with hot varieties and do not touch face or eyes.
3. Bring cider vinegar, water and canning salt to a boil.
4. Divide celery and mustard seed evenly among four hot jars. Pack pepper rings firmly without crushing.
5. Cover with boiling vinegar solution, leaving 1.3 cm headspace. Remove air bubbles, recheck headspace, wipe rims and close.
6. Process in actively boiling water: 10 minutes at 0–305 m elevation, 15 minutes at 306–1829 m and 20 minutes above 1829 m. Cool undisturbed 12–24 hours and check seals.
Tárolás
Store sealed jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.
Eltarthatóság
For best quality, use within 12 months.
Biztonsági megjegyzés
Use only cider vinegar labelled 5% acidity. Do not reduce vinegar or increase water. Maintain 1.3 cm headspace and adjust processing time for elevation. Wear gloves with hot peppers. Never taste jars with failed seals, bulging lids, leakage, mould, gas, unusual odour or other spoilage signs; discard safely.