how to make skinless crunchy pickled red bell peppers скачать в хорошем качестве

how to make skinless crunchy pickled red bell peppers

To prepare crisp, skinless pickled red peppers, the key is to chill them in the refrigerator and then char them with a torch over a high flame to remove the skin. Roast the red peppers over a high flame until the skin blisters and blackens. Place them in a bowl and cover with plastic wrap for 10 minutes to steam. Remove the skin, stems, and seeds. Cut the roasted, skinless peppers into 6 mm strips. In a saucepan, combine the vinegar, water, and salt, bring to a boil, and remove from the heat. Pack the peppers tightly into sterilized jars. Pour the hot brine over the peppers, leaving 1.25 cm of headspace. To ensure they stay crisp, let the jar cool for 1 hour and then immediately refrigerate. They are best after 24-48 hours.