Pepperoni Lombardi canned

Ingredients for 1 servings:

• 500 g Pepper Lombardi, fresh
• 100 g onion(s)
• 500 ml balsamic vinegar, lighter
• 250 ml water
• 100 g sugar
• 1 tsp salt
• some peppercorns
• some mustard seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash the peppers and remove the stem ends. Quarter the peeled onions and cut into strips. Bring a pot of water, vinegar, salt, sugar, and onions to a boil. Boil the peppers gently for about 5 minutes, pressing the peppers into the liquid every now and then. Then remove them from the pan and let them cool slightly. Rinse two 400 ml jars with hot water and arrange the peppers and onions in them. Add a few peppercorns and mustard seeds to each jar and cover with the vinegar solution. Swirl the jars slightly to ensure the liquid gets everywhere. Close the lid and preserve at 100 °C for 5 minutes after boiling. Remove from the pan and let them cool. Tip: You can save the leftover vinegar solution in a bottle and use it for the next batch of peppers. It can also be used for pickling cucumbers. Lombardi peppers grow very well on a sunny balcony in buckets or tubs. It is very difficult to buy them fresh.