Pickled peppers with onions and garlic
ingredients
- 800 g of red, yellow green peppers prepared in coarse pieces (without flower bud, seeds and white skin)
- 1 onion peeled in rings
- some peeled garlic cloves
- 500 ml of water
- 250 ml white wine vinegar
- 3 tbsp sugar
- 3 teaspoons salt
- Oregano, thyme, peppercorns or fresh coarsely ground pepper
- 4-5 tablespoons olive oil
- 4-5 clean mason jars (such as twist-off jars) depending on size
preparation
Spread the peppers with onions, garlic cloves and spices on the glasses. Boil water, vinegar, sugar and salt together and pour hot into the glasses (leave about 1.5cm under the rim). Add 1 tbsp olive oil to each jar and close the jars well.
Fill a dripping pan 2 cm high with water, place the glasses at a distance (the glasses should not touch). Push into the bottom rail of the oven, preheated to 95 ° C, and cook for 70 minutes. Or cook in a saucepan.
A delicious side dish for roast, fondue, grilling or processed in various salads.
Anyone who wants to make the peppers long lasting, gives each glass about 1 Msp. Einmachhilfe to, but even without the glasses are at least 6 months preserved.
