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[Translate to Englisch (English):] Guacamole Dip

Pickled peppers - tasty vitamin C

Here you find some recipes for preserved, canned and pickled food, appetizers, desserts, cakes, baking in jars, smoothies, cocktails and more. Some recipes like lassie mango yoghurt, couscous and grilled skewers were kindly made available by TV creative cook Alex Wahi and innovation cook Heiko Antoniewicz. You find further recipes on Einkochwelt®'s Facebook page and in our videos.

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Originally from South America, the sweet pepper has found a permanent place in our garden.

Peppers include mild sweet peppers, hot peppers and very hot chillies. Peppers not only cover a wide range of flavours, but also make a significant contribution to a healthy diet with their high vitamin C content (which keeps the immune system fit for the winter).

Ingredients

  • 800 g red, yellow and green peppers
  • 2 large red onions
  • 5 medium garlic cloves
  • 500 ml water
  • 250 ml white wine vinegar
  • 3 tbsp sugar
  • 3 tsp salt
  • Oregano, thyme, peppercorns for flavouring
  • 5 tbsp olive oil

Preparation

Wash, deseed and roughly chop the peppers.
Peel the onions, cut in half and slice into rings.
Peel the garlic and cut into thin slices.

Divide the peppers with the onions, garlic cloves and spices (oregano, thyme, pepper) between the previously boiled jars.

Bring the water, vinegar, sugar and salt to the boil and then divide between the jars up to approx. 1.5 cm below the rim. Add 1 tablespoon of olive oil to each jar and seal the jars tightly.

Fill an ovenproof dish or frying pan 2 cm high with water and place the jars in it with enough space between them so that they do not touch. Cook in a 95°C oven on the bottom shelf for a good 70 minutes.

The jars will keep for at least 6 months.

Jars: 5 x TO jar round, 380 ml, Ø 66 mm Lid: d202/d203/d205/d225/d333

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