Pepper salad in a jar

Ingredients for 4 servings:

• 8 bell pepper(s), red
• 8 bell peppers, green
• 8 tomatoes, green
• 8 tomatoes, red
• 8 onions
• 100 ml rapeseed oil
• 200 ml water
• 100 ml vinegar essence
• 100 ml sugar
• 50 ml salt
• 1 garlic clove(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Pickle peppers

Peel the onions and slice into not-too-thin rings. Clean the peppers and slice into rings, as well as the tomatoes. Skin the tomatoes beforehand or fish the skins out of the liquid afterward. To skin the tomatoes, make a cross-shaped incision on the underside, pour boiling water over them, and let them steep for about half a minute. Then rinse the tomatoes with cold water and peel off the skins. Sauté the onions in the oil until lightly browned, then briefly sauté the peppers and tomatoes. Add the water, vinegar essence, sugar, salt, and the finely chopped garlic and simmer for a few minutes. This will take up to 6 minutes, depending on the size of the pieces. Place the vegetables in hot, rinsed jars and fill them with the liquid to the brim. Seal the jars and let cool. The shelf life is up to one year if unopened.