Pickled bell chili

Ingredients for 1 servings:

• 3 handfuls of chili pepper(s) (bell chili pepper), depending on size, approx. 20 pods
• 1 apple, sour, e.g. Boskop
• 1 handful of cranberries, fresh or dried
• 175 ml apple cider vinegar
• 80 g sugar
• 1 vanilla pod(s)
• some cardamom

Instructions

Working time approx. 15 minutes; Rest period approx. 21 days; Cooking/baking time approx. 5 minutes; Total time approx. 21 days 20 minutes

fruity-spicy, instead of just sour

Wash the chilies and poke a few small holes in the pods with a knife to allow the liquid to seep in. Bring the vinegar, sugar, vanilla pod, 350 ml water, and a little cardamom to a boil, if desired. Meanwhile, core the apple and cut it into small pieces or boats. Place it in a sufficiently large disposable glass jar with the chilies and cranberries. Once the vinegar has boiled in the pot, pour it into the jar while it is still boiling. This will cause the air to escape from the pods and berries. Wait a moment and then fill the jar again to the brim. Screw the lid on the jar and turn it upside down. After about three weeks, the infusion will be thoroughly infused.