Summary

Ingredients

• 500 g pointed peppers, red

For the marinade:

• 250 ml water
• 0.5 tube ½ tomato paste
• 80 ml oil
• 130 ml vinegar, 5%
• 8 teaspoons sugar
• 2 teaspoons salt
• 1 tablespoon honey
• 2 bay leaves
• 0.25 ¼ chilli pepper (s)
• 1 clove garlic
• 5 peppercorns
• 2 allspice grains

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Instructions

1. For the marinade, add all the ingredients to the saucepan and bring to the boil.
2. Clean the peppers, cut into strips, add to the boiling marinade and cook in the marinade for 8 to a maximum of 10 minutes. The paprika strips should still be firm to the bite, they then pull in the hot mason jar.
3. Fill the pepper salad and marinade into the sterile mason jars while still hot. Turn the glasses upside down, cover with a tea towel and let the contents cool down slowly overnight.
4. Let the peppers steep for at least 1 - 2 days, then serve as an antipasti.
5. The pickled pepper salad is very suitable for the party buffet and can be prepared stress-free 2 days in advance.
6. Tips:
7. To be on the safe side, the filled jars could be sterilized in the oven or in a water bath for about 6 - 7 minutes. Then the pepper salad would keep for about 1 year. The effort is only worthwhile for larger quantities.
8. In the Ukraine, the paprika harvest in autumn is processed in larger quantities in this way, among other things, for the winter. So you always have the homemade antipasti in stock over the winter. The pickled pepper salad with honey is almost a matter of course on the festive table in Ukraine.