Red Peppers in Sweet Mustard Sauce
How to preserve the bell peppers? Well, one way is to use a sweetened acidic mustard sauce, seasoned with black peppercorns and flavored with bay leaves. Don’t forget the sealable jars. Is this a nutritious and delicious side-dish, or what?
Ingredients Needed for Red Peppers in Sweet Mustard Sauce
⅓ cup vegetable oil
⅓ cup vinegar
3 ounces mustard
black peppercorns
salt
3 ounces sugar
bay leaves
1 pound red bell peppers, cut into strips
How to Make Red Peppers in Sweet Mustard Sauce
- Add the oil, vinegar, mustard, and sugar to a pan over low heat. Season with peppercorns and salt.
- Cook and continuously stir until it simmers. Season with bay leaves and stir in.
- Add the bell peppers and stir them in. Cook and stir for 1-2 minutes more.
- Transfer the mixture to a preserving jar, season with more peppercorns and seal.
Which mustard, yellow, dry…..?
Hi, Mary. We’ve used yellow mustard here.