Content

• Steps
• Method 1 of 6: Cooking the Peppers
• Method 2 of 6: Peel the Peppers
• Method 3 of 6: Cooking the Marinade
• Method 4 of 6: Sterilizing cans
• Method 5 of 6: Pickling peppers
• Method 6 of 6: Using an autoclave
• Tips
• What do you need

The end of the world has come. All fresh produce and crops were destroyed. And you are probably thinking that pickled peppers would be very useful after the apocalypse. Here's how to do it.

Steps

Method 1 of 6: Cooking the Peppers

1. 1 Choose fresh, crispy peppers. Do not use loose, wilted peppers. Firm, fresh peppers are best for pickling because older, soft peppers tend to be tough and tasteless.
2. 2 Buy 3 kg of peppers for a 3 liter jar. The step-by-step process below will give you about a 3 quart jar of pickled peppers.
3. 3 Wash the pepper. You can use cold or lukewarm water for washing.
4. 4 Cut the peppers in half and remove the seeds. Trim off any damaged areas or dark spots. Cut each half into 4 pieces.
   • Small peppers do not need to be chopped. If you choose to marinate whole peppers, make a few cuts in the sides.

Method 2 of 6: Peel the Peppers

1. 1 To remove the peel from the peppers and you need to pour over boiling water. If the peppers are chopped, place them skin-side down, regardless of the heat method you use to peel the peppers.
   • Preheat oven to 205º - 232ºC. Place the peppers on a baking sheet and place them in the oven or under the broiler for 6-8 minutes. Use tongs to turn the peppers over and over so that the peel comes off evenly on all sides.
   • Place the peppers on a shallow wire rack and keep them on an electric or gas stove. Turn the peppers over and over so they cook evenly on all sides.
   • Preheat an outdoor grill or charcoal grill. Place the peppers at a height of 10-15 cm from the heated charcoal. Flip peppers constantly.
2. 2 Place the heated peppers in the skillet. Cover with a damp towel. This will cool the peppers faster and make the skins easier to peel.
3. 3 Peel the peppers gently. Then rinse them with water. Use a knife to remove the remains that do not want to come off easily.

Method 3 of 6: Cooking the Marinade

1. 1 Prepare the marinade. In a saucepan, mix 1.2 liters of vinegar, 240 ml of water, 4 tsp. salt, 2 tbsp. sugar and two cloves of garlic.
   • Garlic is optional. It will add flavor but is optional.
2. 2 Bring the saucepan to a boil. Once the marinade has boiled, reduce heat and simmer for another 10 minutes.
3. 3 Remove garlic from mixture after boiling for 10 minutes and discard.

Method 4 of 6: Sterilizing cans

1. 1 Wash the jars in which the peppers will be pickled. There should be no bacteria left in them.
2. 2 Place the jars upside down in a large pot of boiling water (5-7 cm of water), then turn off the heat. Leave the jars in the saucepan for 10 minutes.
3. 3 Place the lids and twist rings in a small saucepan of boiling water.

Method 5 of 6: Pickling peppers

1. 1 Place peppers loosely in jars so they are not tightly packed. Leave 2.5 cm from the edges of the jar. Smooth out whole peppers.
   • Add ½ tsp. salt if you want more salty peppers.
2. 2 Pour in the marinade. Leave 1 cm from the edges of the cans.
3. 3 Use a rubber spatula to stir the peppers in each jar to remove air bubbles. the air inside the jar may cause mold.
4. 4 Dry the edges of all jars with a dry towel or napkins.
5. 5 Place the lids on the jars and screw them tight, but not very tight.

Method 6 of 6: Using an autoclave

1. 1 Place the jars on the autoclave stand so that they are almost completely covered with water (5 cm above the water). Then lower the rack into the autoclave.
   • Unless you have a dedicated autoclave. then you can do it yourself. Find a large saucepan that will hold several cans. The water should cover the jars by 5 cm. Place a towel or cloth on the bottom of the pot before placing the jars. Then the banks will not be in direct contact with the metal.
   • If you do not have a device for lifting cans, put an elastic band on the tongs and you will get exactly it.
2. 2 Add water so that it covers the bottom of the cans by about 5 cm.
3. 3 Cover and let the water boil. The water should boil for 10 minutes without stopping.
4. 4 Open the lid and lift the jar stand. After 2 minutes, remove the jars and leave them to cool in a safe place.

Tips

• To avoid hot peppers, marinate hot peppers with mild ones.
• Wear gloves when handling hot peppers to reduce the burning sensation of skin and eyes.

What do you need

• Pepper
• 1.2 liters table vinegar
• 240 ml. water
• 4 tsp salt
• 2 tbsp. l. Sahara
• 2 cloves of garlic
• Baking tray
• Casserole with lid
• Autoclave
• Cans, Lids and Rubber Seals
• 2 large pans
• Medium saucepan
• Knife
• Towel
• Rubber paddle
• Towel