Sweet and SoUR PEPPERS
Here’s a recipe to preserve peppers and taste them all year round
Prepare the brine: combine 1 litre (0.2 gal.) of vinegar, 2 litres (0.4 gal.) of water, 150 grammes (5.2 ounces) of coarse salt and 700 grammes (24.7 ounces) of sugar.
Pack peppers tightly into sterilized jars, leaving 1 cm (0.4 inches) headspace.
Bring to the boil, reduce heat and simmer for fifteen minutes
Enjoy your meal