Mustard Sauce Peppers Recipe
Ingredients
Instructions
-
Prepare the Peppers:
- Wash and clean the peppers thoroughly.
- Cut the peppers into slices.
- Prepare about 1 kg of sliced peppers.
-
Prepare the Mustard Sauce:
- In a large pot, combine 200 g of sweet mustard, 200 ml of vinegar, 100 g of sugar, 100 ml of oil, 1 teaspoon of salt, 2 bay leaves, and a few black pepper seeds.
- Bring the mixture to a boil and let it simmer for 10 minutes.
-
Cook the Peppers:
- Add half of the sliced peppers to the pot.
- Cover the pot and let the peppers cook for 15 minutes.
- While the peppers are cooking, begin sterilizing the jars for canning.
-
Sterilize the Jars:
- Sterilize jars by boiling them or using another preferred method to ensure they are clean and free of contaminants.
-
Process the Remaining Peppers:
- Once the first batch of peppers is cooked, transfer them to a bowl.
- Add the remaining sliced peppers to the pot and repeat the cooking process for another 15 minutes.
-
Fill the Jars:
- Once both batches of peppers are cooked, fill the sterilized jars with the peppers.
- Pour the hot mustard sauce into the jars to cover the peppers completely.
- Seal the jars tightly
-
Store and Enjoy:
- This recipe yields about 3 jars.
- Store the jars in a cool, dark place for future use.
- Enjoy the mustard sauce peppers with fried foods or potato stew.
