Summary

Ingredients

• g 1,000 bell pepper (s), red and yellow
• 1 liter vinegar (white wine vinegar)
• 50 g capers, pickled in vinear or salt
• 300 ml olive oil

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Instructions

1. Cut the peppers into quarters or sixths, depending on their size, and cut out the septum.
2. Bring the vinegar to the boil in a medium pan. Cook the peppers in 2 portions for 4-5 minutes. Pour off and pat dry on a clean cloth. Let cool down completely.
3. Rinse the capers briefly under hot water and pat dry as well.
4. Layer the paprika and capers in layers in a large mason jar and drizzle with a little oil over and over again. At the end, add enough oil to cover the peppers well. Seal the jar and place in a cool, dark place, not in the refrigerator.
5. Let stand for at least 2 weeks before use. Check the oil at first and, if necessary, add a little more. The peppers keep for about 6 months.
6. Tip: To serve, sprinkle the peppers with some finely chopped garlic and basil or oregano. It is best to write this on the name tag of the glass.