Pickled Peppers in Honey Marinade

Name: Pickled Peppers in Honey Marinade
Total time: 45 min
Yield: 1 L の瓶1本
Cuisine: 家庭料理
Ingredients: Bell peppers — 600 g; Honey — 40 g; Sunflower oil — 50 ml; Vinegar 9% — 60 ml; Salt — 12 g; Garlic — 6 g; Black peppercorns — 2 g; Bay leaves — 0.5 g

Bell peppers in large wedges, preserved in a marinade with honey and oil. They turn out sweet-tart and tender, perfect with meat or as an appetizer.

所要時間: 45 分
瓶: 1 L
材料: ≈ $4.64
保存方法: 最大12か月

密閉した瓶は涼暗所で最大 12 か月保存できます。開封後は冷蔵庫で最大 14 日間です。

保存食（瓶詰め）肉なし

材料

1 Bell peppers≈ $6.00 / kg 600 g
2 Honeyパック 350 g ≈ $5.50 40 g
3 Sunflower oilパック 900 ml ≈ $3.50 50 ml
4 Vinegar 9%パック 500 ml ≈ $1.30 60 ml
5 Salt 12 g
6 Garlic≈ $10.00 / kg 6 g
7 Black peppercorns 2 g
8 Bay leaves お好みで

グレーのアイテムは、塩、スパイス、および瓶1個あたり30g未満のものです。これらは通常家にあるものなので、瓶の価格には含まれません。砂糖、酢、30g以上の油は価格に含まれます。

作り方

Cut the peppers into 4–6 large wedges and remove the seeds and stems.
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.
Place the bay leaf, peppercorns, and thinly sliced garlic⁶ in the bottom of the jar.
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.
Lower the pepper wedges into the marinade for 3 minutes, then pack them tightly into the jar with a slotted spoon.
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.
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.