병조림 레시피

노란 바나나고추 피클 링

겨자씨와 셀러리씨를 넣어 새콤하고 아삭하게 만든 노란 바나나고추 물중탕 병조림입니다.

재료

- 노란 바나나고추 1134–1361 g
- 산도 5 % 사과식초 1183 ml
- 물 296 ml
- 병조림용 소금 30 g
- 셀러리씨 13 g
- 겨자씨 36 g

만드는 법

1. Wash four canning jars of about 473 ml capacity and keep hot.
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.

보관

Store sealed jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.

보관 가능 기간

For best quality, use within 12 months.

안전 안내

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.

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