Peppers are best preserved by drying or canning.
Peppers are a common staple of cooking in many world cuisines. The capsicums can range from mild to spicy, and are used in a variety of ways in cooking. The most common means of preserving the vegetable is through drying and pickling. Canning the hot peppers adds a sweet vinegary layer to the overall taste, and is desired in many recipes. Stuffing the peppers prior to preserving them allows for their instant use on tapas plates or as an appetizer.
Instructions
1. Cut off all the tops of the peppers, while wearing gloves. If milder flavor is preferred, remove the seeds and discard them. If spicier is preferred, leave them. Trim stems down to one centimeter. Place all the peppers in a bowl and set aside.
2. Pour the vinegar into the saucepan and place it on the stove at medium-high heat. Add the salt, sugar, bay leaves and peppercorns. When the mixture comes to a boil, reduce the heat and simmer for five minutes, or until the sugar completely dissolves.
3. Stuff with a mixture of sauerkraut, onions and garlic. Place them, with the top up, in the jars. Place the tops with stems back on the top of each pepper.
4. Fill the large canning pot with water and place it on the stove at high heat. Bring the water to a boil.
5. Pour the vinegar mixture over the peppers, leaving a quarter inch of head space at the top of each jar. Place the lids on each jar -- the lid should be securely on, but not too tight.
6. Place the jars in the boiling water using the canning tongs. Let them sit in the water bath for twenty minutes. Remove them and place them on the clean towel.
7. Set the jars, once completely cold to the touch, in a cool dry pantry for at least three weeks before consuming them.
Tags: each pepper, , Pour vinegar