Pickled colorful peppers

Ingredients for 1 servings:

• 3 kg bell pepper(s), red, yellow, orange, green
• ¾ liter vinegar (brandy vinegar)
• ½ liter of water
• 2 onions
• 1 tbsp curry powder
• 2 tbsp, leveled sea salt
• 2 tbsp sugar
• n. B. garlic clove(s)
• n. B. Mustard seeds
• n. B. bay leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

First, wash the bell peppers thoroughly, halve them, and remove the seeds and white membranes. Peel and halve the onions. Then finely slice everything in a food processor. Place 1 bay leaf, a few mustard seeds, and, if you like, 1 clove of garlic in each clean twist-off jar. Then fill with the sliced ​​bell pepper strips up to 1 finger’s width below the rim. It looks great layered in color. Place one or two thin layers of onion strips in each jar. Mix the remaining ingredients well in a carafe and pour into the jars, ensuring everything is well covered. Close the jars tightly and place them in a large pot of water, ensuring the lids are covered. Bring to a boil and simmer for 15 minutes. Carefully remove and let cool upside down. Let it steep for one to two weeks.