John Myers
Ingredients for 1 servings:
- 500 g bell pepper(s), colored
- 150 g onion(s)
- 2 chili peppers
- 2 garlic cloves
- 375 ml white wine vinegar, 6% acidity
- 375 ml water
- 3 small bay leaves
- ½ tsp mustard seeds
- ½ tsp black peppercorns
- 75 g sugar
- 15 g salt
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes
Preserving workshop September 2017
Makes 6 tulip jars (220 ml each). Jars with twist-off lids can also be used. Wash the bell peppers, deseed them, remove the white pith, and cut into strips. Wash the chili peppers, cut them in half lengthwise, and deseed them. Peel the onions, quarter them, and cut into strips. Peel the garlic and slice them thinly. Halve the bay leaves. Place everything in a saucepan with the vinegar, water, and spices. Bring to a boil, and simmer for 2 minutes. Remove from the heat and cover. Let stand for 2 hours. Rinse the jars with hot water, then boil the rubber bands once in water with a dash of vinegar. Drain the vegetables in a sieve and divide them among the jars. Cut the chili halves into 3 pieces and place one in each jar. Bring the stock to a boil, pour it into the jars while still boiling hot, and seal with lids, rubber bands, and clips. The peppers will keep for about 1 year.
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