Pickled Peppers in Honey Marinade

1. 1 Bell peppers≈ $6.00 per kg 600 g
2. 2 Honeypack 350 g ≈ $5.50 40 g
3. 3 Sunflower oilpack 900 ml ≈ $3.50 50 ml
4. 4 Vinegar 9%pack 500 ml ≈ $1.30 60 ml
5. 5 Salt 12 g
6. 6 Garlic≈ $10.00 per kg 6 g
7. 7 Black peppercorns 2 g
8. 8 Bay leaves to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the peppers into 4–6 large wedges and remove the seeds and stems.

2. Sterilize a 1 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Place the bay leaf, peppercorns, and thinly sliced garlic⁶ in the bottom of the jar.

4. Bring the water (about 400 ml) to a boil, dissolve the salt and honey², pour in the oil, and simmer for 2 minutes. Remove from the heat and stir in the vinegar⁴.

5. Lower the pepper wedges into the marinade for 3 minutes, then pack them tightly into the jar with a slotted spoon.

6. Pour the boiling marinade over them up to the rim, cover with the lid, and sterilize in a pot of hot water for 20 minutes from the moment it comes to a boil.

7. Seal, turn upside down, and wrap until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 14 days.