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Pickled pointed peppers

updated

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Ingredients for 2 servings:

  • 500 g pointed peppers, yellow
  • 1 chili pepper(s)
  • ¼ liter wine vinegar
  • ¼ liter of water
  • 25 g sugar
  • 2 garlic cloves
  • Salt
  • 1 tsp mustard seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 25 minutes

Halve the bell peppers and chili pepper, remove the cores, wash, and cut into fine, long strips. Blanch the bell peppers in boiling salted water for four minutes, remove, and drain well. Peel the garlic, cut into sticks, and crush with the back of a knife. Bring to a boil with the vinegar, water, and spices, then pour over the bell pepper strips. Cover and let stand overnight. The next day, drain the vegetables, reserving the liquid and bringing to a boil again. Transfer everything to prepared jars and seal tightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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