Pickled peppers for the winter according to grandma: crunchy and sweet-and-sour

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Pickled peppers for the winter according to grandma: crunchy and sweet-and-sour recept

Name: Pickled peppers for the winter according to grandma: crunchy and sweet-and-sour
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 4 kg peppers (meaty, ideally colorful); 1.5 liters of water; 300 ml of vinegar (8% or 5% – adjust to taste); 120 g of sugar; 70 g of salt; whole black pepper (a few peppercorns in each jar); 1 bay leaf in each jar; canning jars and lids (for sterilization)

Easy to prepare
10 portions
120 minutes

Jan, 17. 12. 2025

Print recipe

Looking for a reliable recipe for canning peppers that will last all winter and taste like grandma’s? This method is simple, uses ingredients you have at home, and the result is nicely crunchy, fragrant and balanced sweet-and-sour. Great for lunch, open-faced sandwiches and cold dishes.

For 10 portions

Ingredients

For the peppers:

4 kg peppers (meaty, ideally colorful)

For the brine:

1.5 liters of water
300 ml of vinegar (8% or 5% – adjust to taste)
120 g of sugar
70 g of salt

Spices for the jars:

whole black pepper (a few peppercorns in each jar)
1 bay leaf in each jar

Also:

canning jars and lids (for sterilization)

Preparation procedure

Sterilizing the jars Thoroughly wash the jars and lids. Dry the jars in the oven at 100 °C for about 15 minutes, scald the lids with boiling water only.
Preparing the peppers Rinse the peppers, remove the seeds and ribs. Cut into strips or larger cubes according to preference. For a spicier version, add a little hot chili pepper.
Sweet-and-sour brine Put the water, salt and sugar into a pot. Simmer gently, stirring until the crystals dissolve. Pour in the vinegar and briefly cook for 1–2 minutes.
Filling the jars Place a few peppercorns and 1 bay leaf at the bottom of each jar. Fill the jars tightly with peppers to the rim (without pressing too much). Pour the hot brine so that the vegetables are completely submerged and about 1 cm of headspace remains under the lid. Wipe the jar rims dry and close immediately.
Canning Place a cloth on the bottom of a large pot, arrange the jars, fill with water up to the neck and bring to a boil. Reduce the heat and process for 30 minutes from the moment of a gentle boil. Then remove the jars, tighten the lids, turn them upside down for 5 minutes and let cool completely.
Storage After cooling, check the lids (they should be indented). Store in a cool, dark place. Ideally let the peppers rest for at least 2–3 weeks; the flavors will meld nicely.

Number of servings / yield: approx. 8–10 jars (0.7 l)

Total preparation time: about 2 hours (including jar sterilization and canning)

Tips

Adjust the acidity by the amount of vinegar: for a milder taste use 5% vinegar or reduce the amount to 250 ml.
You can add 1 teaspoon of mustard seeds or a few slices of garlic to the brine for a more pronounced aroma.
Instead of a long boil you can pasteurize at 85–90 °C for about 20 minutes.

Conclusion

Pickled peppers made from grandma’s recipe are a sure bet – crunchy, perfectly seasoned and they hold their shape and color very well. Make a few batches and during the winter you’ll have a great side for meat, cheeses and sandwich platters. Once you taste them, you won’t want any others.