Tedela's pickled peppers

Ingredients for 4 servings:

• 1 kg bell pepper(s) (pointed peppers), yellow
• Salt
• pepper
• ½ liter vinegar (herbal vinegar from Hengstenberg)
• 4 garlic cloves
• n. B. water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the peppers and place them on a baking sheet. Add a little water. The tray should be well covered. Set the oven to 180°C fan-assisted oven and place the tray in. The peppers should be lightly browned – but only slightly more light than dark. Remove the tray from the oven and pour off any remaining water. Then let them cool slightly. Peel the skin from the peppers (but only what peels off easily, leaving the rest of the skin on). Make a broth with salt, pepper, herb vinegar, garlic, and a little water. Add the peeled peppers and shake well. Let stand overnight before serving. It goes particularly well with grilled food. I particularly like eating it with white bread. Dip the white bread into the broth.