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🍽️ Pickled Peppers with Chili

130 kcal · 30 min · 4 servings

Ingredients

• 500 g yellow bell peppers
• 1 chili pepper
• 0.25 l wine vinegar
• 0.25 l water
• 25 g sugar
• 1 tsp mustard seeds
• 2 garlic cloves
• salt

Instructions

1. 1. Halve the peppers and the chili pepper, remove the core, wash them, and cut everything into thin, long strips. Blanch the pepper strips for four minutes in boiling salted water (cook briefly in boiling water), remove them, and let them drain well.
2. 2. Peel the garlic, cut it into cloves, and press it flat with the flat side of a knife. Bring it together with vinegar, water, and spices to a boil, and pour the hot liquid over the pepper strips.
3. 3. Let the vegetables stand covered overnight. The next day, drain the vegetables, bring the liquid to a boil again, fill everything into prepared jars, and seal them well.

Nutrition per serving

• kcal: 130
• Protein: 4 g · Fett/Fat: 1 g · Carbs: 22 g