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🍽️ Pickled Bell Peppers

101 kcal · 30 min · 4 servings

Ingredients

• 1 kg bell peppers (yellow and red)
• salt
• 3 garlic cloves
• 4 tbsp capers
• 10 thyme sprigs
• 250 ml wine vinegar
• 1 untreated lemon
• 50 g sugar
• 2 bay leaves

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half.
3. 3. Remove the insides and seeds.
4. 4. Cut the bell peppers into four equal pieces.
5. 5. Peel the outer skin of the pepper pieces thinly using a vegetable peeler.
6. 6. Peel the garlic clove.
7. 7. Slice the garlic into thin rounds.
8. 8. Bring water with salt to a boil.
9. 9. Cook the pepper pieces in it for two to three minutes until they are still crisp-tender.
10. 10. Lift the pepper pieces out of the water.
11. 11. Let the pepper pieces drain.
12. 12. Take the capers.
13. 13. Take the garlic slices.
14. 14. Take the thyme sprigs.
15. 15. Mix the capers, garlic, and thyme with the pepper pieces.
16. 16. Distribute the mixture evenly onto the jars.
17. 17. Take 250 milliliters of water.
18. 18. Grate the zest of a lemon.
19. 19. Squeeze the juice of the lemon.
20. 20. Take the vinegar.
21. 21. Take the sugar.
22. 22. Take the bay leaves.
23. 23. Take half a teaspoon of salt.
24. 24. Combine the water, lemon zest, lemon juice, vinegar, sugar, bay leaves, and salt.
25. 25. Bring the liquid to a boil.
26. 26. Pour the hot liquid over the bell peppers in the jars.
27. 27. Ensure that the bell peppers are completely covered with liquid.
28. 28. Seal the jars tightly.
29. 29. Let the jars cool down.

Nutrition per serving

• kcal: 101
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 18 g