Pickled peppers with capers

Ingredients for 1 servings:

• 4 bell peppers, yellow and red
• 2 tbsp balsamic vinegar, white
• 1 tbsp honey, liquid or sugar
• 6 tbsp olive oil
• 1 garlic clove(s)
• some spring onions
• ½ bunch oregano
• 1 tbsp capers (from the jar)
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mediterranean

Clean, wash, and quarter the peppers lengthwise. Peel the peppers (see tip) and place them in a shallow dish. Mix together the vinegar, honey, salt, and pepper. Whisk in the oil vigorously. Peel the garlic and finely slice. Clean, wash, and thinly slice the spring onions. Wash the oregano and chop it, reserving a little for garnishing. Add it to the marinade along with the capers, garlic, and spring onions. Spread the marinade over the peppers and let it sit for at least 5 hours, preferably overnight. Serve and garnish with the remaining oregano. Serve with white bread. Tip: To peel the peppers: Quarter the cleaned peppers and place them on a baking tray. Roast in a preheated oven (electric oven 250°C / fan 225°C / gas mark 5) for 15-20 minutes, until the skin develops dark blisters. Cover with damp kitchen paper and let cool briefly. The skin can now be easily peeled off with a small knife.