PICKLED SWEET PEPPERS
- 1 liter normal vinegar
- 500 ml water
- 3 tablespoons cane sugar
- ½ tablespoon salt
- 3 peppers of different colors
- 2 teaspoon mustard seed per jar
- 1 teaspoon dried chili flakes per jar
Bring a large pan of water to the boiling and cook the clean jampots and lids for at least 10 minutes. Get them out of the pan and let them fume on a clean tea towel. Dry off the lids well with a clean tea towel. In the meantime, bring the vinegar, water, cane sugar and salt to cook and cook it for 8 minutes.
Wash the peppers, cut them into four in length and remove the seeds. Then put the peppers into parts. Put the peppers in jampots. Add mustard seeds and chili flakes. The amount depends on the big one of your yummy.
For this pot I used 2 teaspoons of mustard seeds and a 1 full teaspoon of chili flakes.
Pour the boiling vinegar water into the pot. Shake the pot (cautiously) a few times so that the air still underneath the peppers can escape.
Turn the lid on and put 15 minutes on the head. Turn back and let it cool down completely.
Put away the pots cool and dark. After 24 hours it’s already edible, but if you leave them longer it only gets better. Store in the fridge after opening.
Recipe and photo: Annet Geelhoed
