Pickled Bell Peppers

Ingredients

• 4 yellow bell pepper halves
• 4 red bell pepper halves
• 250 ml wine vinegar
• 250 ml Water
• 25 g coconut palm sugar
• 1 tsp mustard seeds
• 2 tbsp parsley
• 8 garlic cloves
• Salt

Instructions

1. 1.

   Wash the peppers, halve them, remove the seeds and cut into thick long strips. Blanch in boiling salted water for about 4 minutes, then drain well.

2. 2.

   Cover and leave overnight.

3. 3.

   The next day, boil the jars with lids for about 10 minutes in a large pot of hot water. Remove the jars from the water and turn them upside down on clean kitchen towels to cool. Drain the vegetables, fill the jars with parsley, bring the brine to a boil again and pour it over the peppers so they are covered. Seal the jars tightly.