Pickle chili

Ingredients for 2 servings:

• 250 g chili pepper(s)
• 250 g bell pepper(s)
• 250 ml water
• 250 ml white wine vinegar
• 2 tsp salt
• 1 tbsp sugar
• 4 garlic cloves
• 1 onion(s)
• 2 tbsp mustard seeds

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 40 minutes

Wash the chilies and bell peppers thoroughly. Halve the peppers and remove the seeds and white membranes. Remove the stems from the chilies. Cut the vegetables into small rings or chunks. If you don’t like it too spicy, remove the seeds and cores from the chilies. Bring the water to a boil in a pot. Add the vinegar, salt, and sugar. Peel the garlic and slice it into small pieces. Alternatively, you can use a garlic press. Mix the chilies, bell peppers, garlic, onions, and mustard seeds well in a bowl. Fill a jar with this mixture. Pour the boiling-hot vinegar over everything. Press the chilies down with a spoon so that they are all covered with vinegar. Seal the jar when full to the brim and let it stand for at least three days. The pickled chilies are ready!