Pickled coloured peppers

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Preheat the grill. Put the peppers on a baking tray and slide them under the grill. Turn the peppers when the skin turns brown and blisters. Let the peppers cool down briefly, skin them, quarter them, remove the seeds and layer them in preserving jars.

2. 2

   Peel and slice the onions. Peel the horseradish and slice into very thin slices. Distribute both in the glasses. Bring vinegar, sugar and spices to the boil and pour hot over the peppers so that they are covered.

3. 3

   Tightly close the jars immediately, allow to cool and store in a cool place.

Nutrition Facts

KCAL
210 kcal

CARBS
36 g

FATS
2 g

PROTEINS
9 g