Pickled Peppers in Honey Marinade

1. 1 Bell peppers≈ $6.00 每千克 600 克
2. 2 Honey包装 350 克 约等于 $5.50 40 克
3. 3 Sunflower oil包装 900 毫升 约等于 $3.50 50 毫升
4. 4 Vinegar 9%包装 500 毫升 约等于 $1.30 60 毫升
5. 5 Salt 12 克
6. 6 Garlic≈ $10.00 每千克 6 克
7. 7 Black peppercorns 2 克
8. 8 Bay leaves 按口味

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.