Pickled peppers with capers

Ingredients for 6 servings:

• 1,000 g bell pepper(s), red and yellow
• 1 liter vinegar (white wine vinegar)
• 50 g capers, pickled in vinegar or salt
• 300 ml olive oil

Instructions

Working time approx. 40 minutes; Rest period approx. 14 days 2 hours; Total time approx. 14 days 2 hours 40 minutes

good as a starter, keeps for about 6 months

Depending on their size, quarter or sixth the peppers, deseed them, and remove the seeds. Bring the vinegar to a boil in a medium-sized pan. Cook the peppers in two batches for 4-5 minutes. Drain and pat dry on a clean cloth. Allow to cool completely. Rinse the capers briefly under hot water and pat dry as well. Layer the peppers and capers in a large preserving jar, drizzle with a little oil each time. Finally, add enough oil to cover the peppers well. Seal the jar and store in a cool, dark place, but not in the refrigerator. Let stand for at least 2 weeks before use. Check the oil level at the beginning and add more if necessary. The peppers will keep for about 6 months. Tip: To serve, sprinkle the peppers with some finely chopped garlic and basil or oregano. It’s best to write this on the name plate of the jar.