Canned bell pepper salad

Ingredients for 1 servings:

• 750 g bell pepper(s), cleaned and pitted
• 250 g onion(s), peeled
• 700 ml water
• 100 ml apple cider vinegar
• 1 tsp, heaped peppercorns
• 1 tsp, heaped mustard seeds
• 4 bay leaves
• 1 tsp salt
• 1 tbsp, heaped sugar
• 4 large garlic cloves

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

When there is too much growing in the garden

Cut the peppers and onions into thin strips and place them in a saucepan. Bring the water, apple cider vinegar, peppercorns, mustard seeds, bay leaves, salt, and sugar to a boil and simmer for 5 minutes. Pour the hot liquid through a sieve onto the peppers and simmer until the peppers begin to soften slightly. Divide the liquid between 4 (600 ml) jars, cover with the liquid, and place a chopped garlic clove on top of each jar. Seal with boiled lids. Simmer in a saucepan for 5 minutes. Remove and allow to cool. Before serving, drain the peppers, season to taste, and stir in a little rapeseed oil. Can also be used as an addition to other vegetable salads.