Sweet and sour peppers (3)
Instructions
Pick up ripe peppers, wash, remove core and seeds and cut them into thin strips.
Simmer in a saucepan with vinegar 100 cl 100 cl of water, salt, a glass of olive oil, sugar, a handful of Sage, salt and pepper.
Throw yourself through switch the peppers and cook a few minutes, then drain and place on a platter to cool without superimposing them.
Just cold place in jars, pressing well, adding their cooking liquid and oil.
Wait a day before closing so that the oil is set.
Save a month before enjoying.
Ingredients and dosing for 10 persons
- 1250 g of sweet yellow peppers
- 1250 g of red peppers
- 100 cl of wine vinegar
- 100 g of sugar
- Olive oil
- Sage
- Chopped parsley
- Salt
- Pepper