Grilled peppers in oil

Ingredients for 4 servings:

• 6 red bell peppers (depending on size)
• 6 garlic cloves
• 700 ml white wine vinegar
• 100 g sugar
• 2 sprigs rosemary
• 8 bay leaves
• 6 tbsp peppercorns (I use red ones for the eyes)
• 1 liter olive oil, cold pressed

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

a delicious gift idea

Wash the peppers, halve them, remove the seeds, and roast them skin-side up in the oven grill until blisters form on the skin. Then, pat them cool with a damp paper towel. Peel the garlic cloves, bring the vinegar and sugar to a boil, blanch the peppers and garlic in the vinegar for one minute, and let them drain. Rinse the rosemary, tear them apart, and divide the peppers, garlic, rosemary, bay leaves, and pepper into four 250 ml decorative jars. Cover with oil and seal tightly. Let the mixture infuse for three days in a cool, dark place. Then, beautifully packaged, it can be given as a gift.