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Author Notes: Perfect side to a roast meat, sometime I just make sandwich with peppers and cheese. —anka
Makes 6 cups jar
- 2 pounds sweet peppers, ( red, yellow, orange )
- 4 cups water
- 1 cup vinegar
- 1 tablespoon sea salt
- 1 teaspoon sugar
- 3 tablespoons oil
- 1 teaspoon peppercorn
- Wash, cut peppers in a half and remove seeds and membranes.
- Bring to boil 4 cups water, 1 cup vinegar, 1 tbs salt, 1 tsp sugar , 1tsp peppercorns and 3 tbsp oil.
- Add peppers to the pot with boiling vinegar solution in an amount to fill one row on the surface of the pot ( 3 peppers or 6 half's ).
- Allow to cook for 3 minutes
- When cooked remove with the spoon one by one from the pot on baking sheets to cool.
- Once you have peppers cooked and cooled, put them in the jar.
- Put crossed wooden skewers to prevent peppers to float to the surface, pour over cooled vinegar solution in which you cook peppers.
- Live them over night to marinated before you serve them.
- They will keep in the fridge for weeks.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe for the Shore