Pickled colorful peppers in spiced broth

Ingredients for 2 servings:

• 1 ½ kg bell pepper(s) (red, yellow, green)
• 250 ml white wine vinegar, mild
• 180 g brown sugar
• 1 tsp peppercorns, colored
• 1 tsp sea salt
• 2 sprigs of thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

A friend’s recipe

This recipe is for 2 jars of 0.5 liter each. Preheat the oven to high. Meanwhile, rinse the peppers, halve them, and place them skin-side up on a baking sheet lined with aluminum foil. Grill in the oven until the skin blisters and turns dark (be careful not to burn it). Place the pepper pieces in a freezer bag, seal it tightly, and let the pepper halves cool. Peel off the skin, remove the seeds, and diaphragms. Place the vinegar, sugar, peppercorns, salt, and thyme sprigs in a saucepan. Add about 100 ml of water. Bring everything to a boil. Layer the peppers in prepared preserving jars. Pour the hot seasoning liquid over them, seal the jars, place them in the preserving pot, and sterilize for 15 minutes at 90°C. If you don’t have a preserving pot, you can see my suggestion in the comments. Note: Preheat oven to 175°C. Place the jars on a deep baking sheet. When the liquid inside the jars begins to bubble, reduce the oven temperature to 125°C. Sterilize for 1 hour, then let stand for 30 minutes with the oven off. Tip: Perfect with salads, as a pizza topping, as a side dish with meat, or on its own as an antipasti, drizzled with olive oil.