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🍽️ Quick Pickled Peppers

92 kcal · 30 min · 4 servings

Ingredients

• 4 yellow bell peppers
• 4 red bell peppers
• 250 ml wine vinegar
• 250 ml water
• 25 g coconut blossom sugar
• 1 tsp mustard seeds
• 2 tbsp parsley
• 8 garlic cloves
• salt

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Cut the peppers in half lengthwise.
3. 3. Remove the core and seeds.
4. 4. Cut the pepper flesh into thick, long strips.
5. 5. Bring water with salt to a boil.
6. 6. Add the pepper strips to the boiling salted water for about 4 minutes.
7. 7. Remove the peppers from the water.
8. 8. Let the peppers drain well.
9. 9. Peel the garlic.
10. 10. Combine the garlic with vinegar, water, coconut blossom sugar, and spices in a pot.
11. 11. Bring the liquid to a boil.
12. 12. Pour the hot liquid over the pepper strips.
13. 13. Cover the peppers.
14. 14. Let the mixture steep overnight.
15. 15. Place jars and lids in a large pot the next day.
16. 16. Pour hot water into the pot until the jars are covered.
17. 17. Sterilize the jars by boiling for about 10 minutes.
18. 18. Carefully remove the jars from the water.
19. 19. Place the jars upside down on clean kitchen towels.
20. 20. Let the jars cool down completely.
21. 21. Let the pickled vegetables drain well.
22. 22. Wash the parsley and chop it finely.
23. 23. Fill the prepared jars with the drained vegetables and parsley.
24. 24. Bring the remaining liquid to a boil again.
25. 25. Pour the boiling liquid over the vegetables in the jars.
26. 26. Ensure the vegetables are completely covered with liquid.
27. 27. Seal the jars tightly.

Nutrition per serving

• kcal: 92
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 16 g