Pickled peppers

Ingredients for 4 servings:

• 250 g red bell pepper(s)
• 250 g bell pepper(s), green
• 250 g bell pepper(s), yellow
• ½ m.-sized lemon(s)
• 3 medium-sized garlic cloves
• 2 tbsp marjoram
• 175 g dry white wine
• 175 g white wine vinegar
• 175 g water
• 125 g sugar
• 1 ½ tsp salt
• 1 tsp mustard seeds
• 5 grains of allspice
• 5 white peppercorns

Instructions

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

Halve the bell peppers, remove the stems, seeds, and white membranes. Wash the bell peppers, drain, and then cut into large pieces. Wash the lemon in hot water, dry, and slice. Peel and slice the garlic. Rinse the marjoram and pat dry. Layer the bell pepper pieces with the garlic, lemon slices, and marjoram leaves into prepared preserving jars, filling them to the brim. Bring the wine, vinegar, water, sugar, salt, mustard, allspice, and peppercorns to a boil in a saucepan. Boil for about 5 minutes, then pour over the bell peppers. Place a wet rubber ring and lid on the cleaned rim of each jar and secure with clips. Place jars on a wire rack in the preserving pan. Add enough cold water to come 3/4 up to the surface of the jars. Close the pan. Boil the bell peppers for about 30 minutes at 75°C. Remove the jars, allow to cool, and store in a cool place.