Sweet and sour pickling peppers

Ingredients for 1 servings:

• 1 ¼ kg bell pepper(s)
• 600 ml water
• 150 ml white wine vinegar
• 3 tbsp sugar
• 1 tbsp salt
• 1 bay leaf
• 1 tsp allspice or peppercorns or half and half
• 1 chili pepper(s), more or less depending on the degree of spiciness
• 3 clove(s) garlic, coarsely chopped
• 1 onion(s), sliced
• Oil, e.g. rapeseed oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Preserving vegetables

Sterilize screw-top jars in the oven at 150°C for 15 minutes and remove them with a clean tea towel. In the meantime, quarter or halve the peppers and cut out the cores. Place cut-side down on a baking sheet and grill at approximately 230°C. When the peppers have blisters and dark to black spots, remove them from the oven and place a wet towel over them to make peeling easier. Peel off the skin and layer the pepper pieces in the jars, about 3/4 full. For the stock, put all ingredients except oil in a saucepan and simmer for about 3 to 4 minutes. Remove the bay leaf and pour the hot stock over the pepper pieces to cover them. Finally, add about 1 cm of oil to each jar. This seals the stock, and you can store the peppers in the refrigerator for a few weeks. I think 3 to 4 weeks. I haven’t tested longer than that. I also did this with other vegetables: I cut zucchini into pieces and boiled it in this broth for 2-3 minutes. Then I immediately filled it into jars and sealed it without oil. I did the same with sliced ​​carrots.