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Spicy Pickled Peppers

Spicy Pickled Peppers
520
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 1000 milliliters
2 yellow Bell peppers
200 grams Onion
2 Garlic cloves
6 tablespoons Vegetable oil
4 tablespoons Curry
125 milliliters Fruit Vinegar
2 Red Bell peppers
2 green Bell peppers
1 piece Cucumber
2 sprigs Celery
75 grams Jam sugar
1 packet Citric acid
Salt
Cayenne pepper
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Preparation steps

1

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.

2

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/.