Pickled Apples and Peppers

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg eating apples
  • 2lb/1

Method

Peel and core the apples, and cut them into rings. Scoop out seeds from peppers and cut them into rings. Pack the apples and peppers in layers in hot preserving jars. Bring the vinegar, sugar and juniper berries to the boil and pour over the apples and peppers at once, then seal tightly. Leave for about 6 weeks before using.