Pickled peppers

Ingredients

7,5dl water

2dl alcohol vinegar

1tbsp sugar

1tbsp salt

15-20 red pointy peppers

1 carrot, optional                

Bunch of a parsley, optional

Process

Wash the peppers and dry with a kitchen towel. Remove the stems and seeds from the inside. Do not wash on the inside because that is where the flavour is.

Put the water, the alcohol, the sugar and the salt into a pot with high sides, bring to the boil.

Add a couple of peppers at the time. Remove after 5min of boiling.

When all the peppers are boiled place them and the vinegar mixture into a pot, cover with a lock. Leave until they become softer, around 30min.

Place all the peppers and the cooking liquid into a clean jar. This amount of peppers fill up two medium size jars.

At this stage my grandma adds some grated carrots and parsley. This is optional but it makes for a prettier presentation!

These peppers can stay in a jar, at the room temperature, for around a year.

 

Enjoy!

M