Pickled Peppers

Name: Pickled Peppers
Total time: 25 min
Yield: 2
Ingredients: 4 Bell pepper (red and ripe); 2 sprigs rosemary; 4 scallions; 6 garlic cloves; 200 milliliters water; 400 milliliters White vinegar; 2 tsps salt; 70 grams sugar; 4 Tbsps olive oil

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

8,3 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Ingredients

for

glasses

Ingredients: 4 Bell pepper (red and ripe); 2 sprigs rosemary; 4 scallions; 6 garlic cloves; 200 milliliters water; 400 milliliters White vinegar; 2 tsps salt; 70 grams sugar; 4 Tbsps olive oil

How healthy are the main ingredients?

sugar olive oil rosemary garlic clove salt

print shopping list

Preparation steps

Rinse peppers, pat dry, halve, remove seeds and inner white skin and cut into quarters. Peel garlic. Rinse scallions and pat dry. Rinse rosemary and shake dry.

Heat oil in a pan and gently saute peppers 3-4 minutes. Add garlic and scallions and saute a bit longer. Drain on paper towel.

Bring water, vinegar, salt and sugar to boil, then simmer approximately 5 minutes. Layer vegetables together with rosemary, scallions and garlic in 2 jars. Fill jars with the hot vinegar brine. Seal well and keep in a cool, dark place.