Hungarian pickled peppers

Ingredients for 1 servings:

• 1 ½ kg peppers, red and green
• ¼ liter olive oil
• ¼ liter white wine vinegar
• 2 tsp salt
• 2 tbsp sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A preserve: you can serve the pepper strips with sauces, goulash, pan-fried dishes, cevapcici, meatballs, or steaks, or braise them in the sauce. Wash the peppers, deseed them, quarter them, and cut them into 2cm wide strips. Heat the oil in a large pan (a wok is best) over medium heat. Add the pepper strips in two batches, one after the other, and sauté until they appear slightly translucent. Remove the pepper strips and let them drain in a sieve, reserving the oil. Heat the collected juice/oil with the other ingredients in the pan until just before boiling. Meanwhile, layer the pepper strips in 5 370ml jars, pressing down firmly so that everything fits into the jars. Pour the hot stock over the peppers; it works best if you spoon it over them until all the peppers are covered and no more air bubbles rise. Close the jars immediately and turn them upside down. You’ve got truly delicious pepper strips. You can also preserve pepperoni in the same way.