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🍽️ Spicy Paprika Curry Pickles

1 kcal · 30 min · 4 servings

Ingredients

• 2 yellow bell peppers
• 200 g onions
• 2 garlic cloves
• 6 tbsp oil
• 4 tbsp curry
• 125 ml fruit vinegar
• 2 red bell peppers
• 2 green bell peppers
• 1 piece cucumber
• 2 stalks celery
• 75 g jam sugar
• 1 packet citric acid
• salt
• cayenne pepper

Instructions

1. 1. Cut the yellow bell peppers into quarters, remove the seeds and core, and rinse them. Dice the pepper flesh into small cubes.
2. 2. Peel the onions and garlic. Dice both into small cubes.
3. 3. Heat 4 tablespoons of oil in a pan.
4. 4. Add the diced paprika, onions, and garlic to the pan. Sauté the vegetables for 10 minutes, stirring occasionally.
5. 5. Sprinkle curry powder over the vegetables and let it toast briefly until fragrant.
6. 6. Pour in vinegar and 250 milliliters (¼ liter) of water. Let the mixture simmer for 5 minutes.
7. 7. Puree the cooked paprika mixture using a hand blender or a food processor until smooth.
8. 8. Cut the red and green bell peppers into quarters, remove the seeds and core, and rinse them.
9. 9. Peel the cucumber and remove the seeds. Wash the celery and remove any tough fibers.
10. 10. Dice the red and green paprika, cucumber, and celery into very small cubes.
11. 11. Heat the remaining oil in a clean pan.
12. 12. Sauté the diced paprika, cucumber, and celery briefly.
13. 13. Season the vegetables with a pinch of salt and cayenne pepper.
14. 14. Mix the sautéed vegetable mixture with the previously prepared paprika puree.
15. 15. Stir in jam sugar (sugar with pectin for canning) into the mixture. Let everything simmer for 3 minutes.
16. 16. Stir citric acid into the jam.
17. 17. Finally, adjust the taste of the pickles with salt and cayenne pepper.
18. 18. Fill the hot mixture immediately into clean jars.

Nutrition per serving

• kcal: 1
• Protein: 0 g · Fett/Fat: 0 g · Carbs: 0 g