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Pickled peppers

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Ingredients for 5 servings:

  • 1 kg peppers, red, yellow and green
  • 3 bay leaves
  • 2 tsp black pepper, whole
  • 2 chili peppers, dried
  • ¼ liter wine, white, dry
  • ¼ liter vinegar (white wine vinegar)
  • 4 tbsp sugar
  • 2 small onions
  • Salt
  • Garlic, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sweet/sour with a spicy aftertaste

Wash the peppers, halve them, remove the white membranes, and cut into bite-sized pieces. Peel the onions and chop roughly. Finely chop the chilies. Bring 1/2 liter of water to a boil with the wine, vinegar, peppercorns, salt, and sugar. Add the peppers, onions, chilies, and bay leaves and cook for about 5-10 minutes (the peppers should still be firm to the bite!). Place a peeled garlic clove, halved, into each jar and pour in the vegetables and the entire broth, or layer them together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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