Pickled peppers
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
2
- 500 g green peppers (hot peppers)
- 150 g Shallots
- 750 ml White wine vinegar
- 1 TABLESPOON Mustard seeds
- 1 Bay leaf
- 5 TABLESPOONS Sugar
- 1 TABLESPOON black peppercorns
- 3 TSP Salt
Directions
- 1
Wash the peppers and prick several times with a knife. Peel the shallots and cut into slices. Simmer vinegar, mustard seeds, bay leaf, sugar, peppercorns, salt, shallots and 1/4 litre water for about 10 minutes.
- 2
Layer/fill the peppers in 2 clean glasses. Pour in liquid evenly (pods must be covered) and close immediately. Leave the peppers to stand in a cool, dark place for approx. 4 weeks.
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