Pickled Apple Peppers in Vinegar

Pickled apple peppers are a crunchy, pleasantly sweet-and-sour winter pickle – put up fresh, they keep right through the cold season.

1. Wash the apple peppers, core them, and cut them into wedges or thicker strips.

2. Bring the vinegar to the boil with the water, the sugar, the salt and the bay leaf, and stir it until the sugar and the salt dissolve completely.

3. Layer the peppers into clean, scalded jars.

4. Fill them up to the neck with the hot vinegar liquid, so it completely covers the peppers.

5. Seal them immediately, let them cool, and mature them for a few days before opening.

Tip: Put up whole, in larger pieces, they stay crunchy longer, and keep well all winter.