Summary

Ingredients

• 8 red pepper (s)
• 8 bell pepper (s), green
• 8 tomato (s), green
• 8 tomato (s), red
• 8 onion (s)
• 100 ml rapeseed oil
• 200 ml water
• 100 ml vinegar essence
• 100 ml sugar
• 50 ml salt
• 1 clove garlic

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Instructions

1. Peel the onions and cut into rings that are not too thin. Clean the peppers and cut into rings, as well as the tomatoes. Peel the tomatoes beforehand or fish the skins out of the brew afterwards. To peel the tomatoes, scratch the underside crosswise, pour boiling water over them and let them steep for about half a minute. Then rinse the tomatoes with cold water and peel off the peel.
2. Sauté the onions in the oil, then sauté the peppers and tomatoes briefly. Add the water, vinegar essence, sugar, salt and the garlic cut into leaves and simmer for a few minutes. This takes up to 6 minutes, depending on the size of the pieces.
3. Pour the vegetables into jars rinsed with hot water and pour the broth up to the brim. Close the jars and let them cool.
4. The shelf life is up to one year unopened.