Preserved Bell Peppers
- 700 grams
red Bell pepper
- 700 grams
yellow Bell pepper
- 50 milliliters
- 3 tablespoons
- 1 teaspoon
- 2 tablespoons
dried Herbes de Provence
- 500 milliliters
white Balsamic vinegar
- 250 milliliters
dry White wine
- 20 grams
- 100 grams
Preservatives (volume according to package instructions)
Place the jars in a large pot and pour in boiling water. Leave for 3-4 minutes, empty the jars and leave to dry upside down on a kitchen towel.
Rinse and halve the bell peppers and remove the seeds and ribs.
Cut the peppers into strips and drain on kitchen paper.
For the marinade, combine the broth with the oil, the pepper and the herbs and mix together.
Separate the garlic, finely chop and stir into the marinade.
Mix the pepper slices with the marinade.
Combine the vinegar with 300 ml of water (approximately 1 1/4 cups), the white wine, the salt, the sugar and the pickling mix to produce a decoction. Stir well and simmer for 1-2 minutes.
Place the peppers in the decoction and cook for about 4 minutes until al dente. Remove from the heat and transfer to the jars. Fill to the brim with the boiling vinegar decoction and seal the lids well.
Tip: To preserve the peppers for longer, you will need to process the jars according to manufacturer's instructions, or visit