Summary

Ingredients

• 2 kg red pepper (s)
• 2 lemon (s), sliced
• 6 clove (s) garlic, peeled
• 250 ml vinegar, (tarragon vinegar)
• 250 ml water
• 1 teaspoon salt
• 2 tablespoon sugar
• 10 grains black pepper

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Instructions

1. Halve the peppers, clean and wash. Put the peppers skin up in the preheated oven at 200 ° (convection 180 °). Bake for about 20 minutes until the skin peeled off. Take the pods out of the stove one at a time and peel off the skin.
2. Cut the pods into wide strips and pour them into prepared glasses.
3. Bring the lemon slices, garlic, tarragon vinegar, water, salt, sugar and peppercorns to the boil and spread over the peppers. Close the jars tightly.
4. After 2 days, drain the stock and bring it back to the boil. Pour it over the peppers when cooled. Close the jars again.
5. For 2 glasses of 500 ml each. Shelf life: at least 3 months