These pickled peppers are a vibrant and tangy addition to any meal. Perfect for sandwiches, salads, or as a spicy snack, they're easy to make and versatile.
Preparation time
20min
Ingredients
8 Servings
- 2 bay leaves
- 8 bell peppers
- 10 black peppercorns
- 4 garlic cloves
- 30 g salt
- 50 g sugar
- 475 ml water
- 475 ml white vinegar
Directions
Step 1
Wash the bell peppers and cut them into strips.
Step 2
In a large pot, combine the vinegar, water, sugar, and salt. Bring to a boil.
Step 3
Add the garlic cloves, black peppercorns, and bay leaves to the boiling mixture.
Step 4
Place the pepper strips into sterilized jars.
Step 5
Pour the hot vinegar mixture over the peppers, ensuring they are fully submerged.
Step 6
Seal the jars and let them cool to room temperature.
Step 7
Refrigerate the jars for at least 24 hours before serving to allow the flavors to meld.