Ricetta per conserve
Anelli di peperone giallo sottaceto
Anelli croccanti e aciduli di peperone banana giallo con semi di senape e sedano, conservati a bagnomaria.
25 min.
20 min.
-
4
Facile
Ingredienti
- 1183 ml di aceto di mele con acidità 5 %
- 296 ml di acqua
- 30 g di sale per conserve
- 13 g di semi di sedano
- 36 g di semi di senape
Preparazione
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.
Conservazione
Store sealed jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.
Durata
For best quality, use within 12 months.
Nota di sicurezza
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.