Spicy Pickled Peppers
Quarter yellow peppers, rinse, remove seeds and ribs and chop. Peel and dice onions and garlic. In a pot, sauté peppers, onions and garlic in 4 tablespoons oil, stirring occasionally, about 10 minutes. Sprinkle with curry and sauté briefly. Add vinegar and ¼ liter (approximately 1 cup) water and simmer 5 minutes. Puree until smooth. Quarter red and green peppers, rinse, remove seeds and ribs and chop.
Peel cucumber and remove seeds. Rinse and trim celery. Finely chop cucumber and celery. In a pot, sauté peppers, cucumber and celery in remaining oil. Season with salt and cayenne pepper. Stir in pureed peppers and jam sugar and simmer 3 minutes. Stir in citric acid. Season with salt and cayenne pepper. Divide mixture among jars. Cover with lids and let cool. Refrigerate up to 3 weeks. Tip: To preserve the vegetables longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.