John Myers
Ingredients for 4 servings:
- 700 g red bell pepper(s)
- 700 g yellow bell pepper(s)
- 8 cloves garlic
- 4 tbsp oil
- 2 tsp salt
- 3 dl white wine vinegar
- 3 dl water
- 275 g sugar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
as a preserve in jars
Deseed the peppers and cut into strips about 5cm wide. Place them in a large bowl and blanch them with boiling water and let stand for 5 minutes. Drain and divide the contents between 4 jars, each with a capacity of 450ml. Add 2 cloves of garlic, 1 tbsp of oil, and ½ tsp of salt to each jar. Bring the vinegar, water, and sugar to a boil and pour over the peppers in the jars. Seal the jars. To sterilize, place the jars in a large pot, cover with water (up to 5cm above the lids), bring the water to a boil, and simmer for 5 minutes. Carefully lift the jars out of the pot and let cool. Store in the dark.
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