Spicy pickled peppers
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 520 kcal | (25 %) | ||
| Protein | 5.7 g | (6 %) | ||
| Fat | 31.3 g | (27 %) | ||
| Carbohydrates | 53 g | (35 %) |
Ingredients
- Ingredients
- 2 yellow Bell pepper
- 200 grams onions
- 2 garlic cloves
- 6 Tbsps vegetable oil
- 4 Tbsps Curry
- 125 milliliters Fruit Vinegar
- 2 Red Bell pepper
- 2 green Bell pepper
- 1 pc Cucumber
- 2 stalks Celery
- 75 grams jam sugar
- 1 packet Citric acid
- salt
- cayenne pepper
Preparation steps
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/.