Canning recipe
Pickled Pepper and Carrot Mix
A simple vegetable mix in vinegar brine. Good as a side dish, for cold platters, or quick pantry meals.
35 min.
10 min.
16
4
Easy
Ingredients
1.2 kg red, yellow, or green bell peppers
800 g carrots
800 ml vinegar with 5% acidity
800 ml water
40 g salt
50 g sugar optional
2 tsp mustard seeds optional
1 tsp peppercorns optional
Important:
Use vinegar with 5% acidity and do not change the ratio significantly.
Preparation
2. Wash and peel the carrots, then cut into thin slices or sticks.
3. Bring the vinegar, water, salt, and optional sugar to a boil.
4. Let the carrots simmer in the brine for 3 minutes.
5. Add the bell peppers and heat for another 2 minutes.
6. Pack the hot vegetables into clean jars.
7. Cover completely with hot brine.
8. Wipe the jar rims clean and seal the jars.
9. Let cool and store in a cool place.
10. Remove only with clean utensils.
Storage
After cooling, store in the refrigerator or in a very cool place. Always keep opened jars refrigerated.
Shelf life
Usually keeps for 3 to 4 weeks when refrigerated.
Safety note
This is a quick vinegar pickle recipe and not a tested shelf-stable preserve for unrefrigerated storage. Use vinegar with 5% acidity. Do not significantly reduce the acidity. Discard if there is mold, gas formation, a rotten smell, or slimy liquid.