Pickled Peppers in Honey Marinade

1. 1 Bell peppers≈ $6.00 par kg 600 g
2. 2 Honeypaquet 350 g ≈ $5.50 40 g
3. 3 Sunflower oilpaquet 900 ml ≈ $3.50 50 ml
4. 4 Vinegar 9%paquet 500 ml ≈ $1.30 60 ml
5. 5 Salt 12 g
6. 6 Garlic≈ $10.00 par kg 6 g
7. 7 Black peppercorns 2 g
8. 8 Bay leaves au goût

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

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.