Sweet and sour pickled pepperoni or chili peppers

Ingredients for 1 servings:

• 1 kg Pepper (pepperoni) or paprika, mixed also works well
• 650 ml water
• 350 ml vinegar
• 150 ml oil
• 2 bay leaves
• 15 cloves
• 300 g sugar
• 3 tsp salt

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

also very good with paprika

Wash the peppers. If they are particularly large and/or hot, remove the seeds and cut the pods into pieces; if the peppers are small, just remove the stems. If you are adding bell peppers, clean and deseed them, and cut them into strips. Place all the other ingredients in a pot and bring to a boil. Add the peppers, bring back to a boil, and cook for 3 minutes. Remove the peppers with a slotted spoon and transfer them to screw-top jars. Bring the liquid back to a boil, then pour over the peppers and seal the jars. I like the peppers straight away, but after a few days they’ll be really tasty. If you only have bell peppers, you can spice up the marinade by adding a few chili peppers! It tastes much better than store-bought and makes a nice souvenir.