John Myers
Pickled Pointed Peppers
The perfect pickled pointed peppers recipe with a picture and simple step-by-step instructions.
- 4 Red pointed peppers
- 0,75 liter Water
- 1 small Onion
- 2 Garlic
- 2 Parsley stalks
- 2 tablespoon Vinegar essence
- 2 tablespoon Sugar
- 0,5 tablespoon Olive oil
- Salt
- Pepper
- Wash the bell peppers and remove the pips and cut into small pieces.
- Bring the water with sugar and peeled garlic to the boil, add vinegar, oil and a pinch of pepper.
- Put the pods in boiling water and cook for 3 minutes.
- Peel the onion, cut in half and cut into rings.
- Now put the pods in a glass, spread the onion rings and parsley on top and continue until everything is used up.
- Finally, carefully pour in the hot brew, close the lid and let it steep for 6 hours.
- They can be kept in the refrigerator for 2-3 days. The pointed peppers are a nice souvenir from the kitchen and go down well at every party. HAPPY NEW YEAR AND HAPPY NEW YEAR
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