Przepis do wekowania
Marynowane żółte krążki papryki
Chrupiące kwaśne krążki żółtej papryki bananowej z gorczycą i selerem, bezpiecznie pasteryzowane.
25 min
20 min
-
4
Łatwe
Składniki
- 1183 ml octu jabłkowego o kwasowości 5 %
- 296 ml wody
- 30 g soli do przetworów
- 13 g nasion selera
- 36 g gorczycy
Przygotowanie
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.
Przechowywanie
Store sealed jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.
Trwałość
For best quality, use within 12 months.
Wskazówka bezpieczeństwa
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.