Sweet and sour paprika vegetables

Ingredients

Directions

1. 1

   1) Clean, wash and quarter the peppers. Place them with the skin side facing upwards on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 250 °C/recirculating air: 225 °C/gas: level 4) until the skin starts to blister. Cover with a damp kitchen towel and allow to cool. Peel off skin

2. 2

   2) Cut the pepper into strips. Peel onions and cut into slices. Peel horseradish and cut into wafer-thin slices. Layer both with paprika in prepared preserving jars

3. 3

   3) Vinegar, ¾ Bring l water, pepper, sugar and salt to the boil. Pour hot over the peppers until they are covered. Close glasses immediately. Store in the refrigerator

4. 4

   Preparation time: approx. 30 min

5. 5

   Shelf life: approx. 2 months