Pickled Bell Peppers

Ingredients

• 1.5 kg mixed bell pepper pods
• 1 bundle thyme (20 g)
• 500 ml white wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp peppercorns

Instructions

1. 1.

   Halve the bell pepper pods, remove seeds, wash them and cut the halves into even strips.

2. 2.

   Wash the thyme, shake off excess moisture and pluck the leaves. Add white wine vinegar, sugar, 700 ml water, salt and peppercorns to a pot and bring to a boil once. Cook the pepper strips in the liquid for 2 minutes, remove from the liquid and alternately layer them densely into prepared jars, sprinkling some thyme leaves between layers.

3. 3.

   Pour the liquid through a sieve and bring it to a second boil. While still hot, pour over the pepper strips. Fill each jar up to the rim and seal the pickled peppers well. Let cool and let sit for at least one week. Sealed, they are good for about 4–6 weeks.