Imported from the web

Pickled Guindilla Peppers

Name: Pickled Guindilla Peppers
Prep time: 10 min
Cook time: 11 min
Total time: 28811 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: Fresh green guindilla peppers (Use enough to fill the preserving jars; estimated batch amount is 500 g.); 0.4 L Vinegar (Use 60% of the vinegar-water mixture.); 0.267 L Water (Use 40% of the vinegar-water mixture.); 2 Bay leaves (Add to the vinegar-water mixture.); Salt (A large pinch, added to the jars; estimated as 3 g.)

Imported by Starr2 on SeeMeCook

Basque-style pickled guindilla peppers from Ibarra, blanched and preserved in a vinegar-and-water brine with bay leaves. Allow about a month for the best flavor.

8 servings28811 minSpanish

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Ingredients

Fresh green guindilla peppers (Use enough to fill the preserving jars; estimated batch amount is 500 g.)
0.4 L Vinegar (Use 60% of the vinegar-water mixture.)
0.267 L Water (Use 40% of the vinegar-water mixture.)
2 Bay leaves (Add to the vinegar-water mixture.)
Salt (A large pinch, added to the jars; estimated as 3 g.)

Steps

1
Blanch the fresh guindilla peppers in boiling water for 1 minute.
2
Meanwhile, in a separate pot, combine vinegar and water in a 60:40 ratio. Add the two bay leaves.
3
Boil the vinegar-water mixture with the bay leaves for 10 minutes.
4
Place the blanched peppers into preserving jars.
5
Pour the hot vinegar-water mixture over the peppers, covering them completely.
6
Add a large pinch of salt to the jars.
7
Optionally place the jars lid-down while they cool.
8
Allow the peppers to pickle for about 1 month for the best flavor.

Notes

The source does not specify the total quantity of peppers, the number or size of jars, or an exact salt weight. The ingredient amounts above are estimated for a representative batch; preserve the stated 60% vinegar-to-40% water ratio. Use appropriate clean preserving jars.