Pickled peppers with capers

Name: Pickled peppers with capers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 red and yellow; 7-10 Tbsp Peppers; 2-3 TABLESPOONS Vinegar; 1 TABLESPOON liquid honey; 7-10 Tbsp or sugar; 7-10 Tbsp salt, white pepper; 6-8 TABLESPOONS Olive oil; 1-2 Garlic cloves; 2 Spring onions; 1/2 bunch/pot of oregano; 1 TABLESPOON Capers (from the glass)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 red and yellow
7-10 Tbsp Peppers
2-3 TABLESPOONS Vinegar
1 TABLESPOON liquid honey
7-10 Tbsp or sugar
7-10 Tbsp salt, white pepper
6-8 TABLESPOONS Olive oil
1-2 Garlic cloves
2 Spring onions
1/2 bunch/pot of oregano
1 TABLESPOON Capers (from the glass)

Directions

1
Clean, wash and quarter the peppers lengthwise. Peel the peppers and place them in a flat dish
2
Mix vinegar, honey, salt and pepper. Beat the oil vigorously into the mixture. Peel garlic and cut into fine slices. Clean and wash spring onions and cut into thin rings. Wash and chop the oregano, except for a little bit for garnishing. Add to the marinade with capers, garlic and spring onions
3
Spread the marinade over the peppers and leave to stand for at least 5 hours, preferably overnight. Serve and garnish with the remaining oregano. Goes well with white bread