Pickled Peppers with Garlic

Ingredients

• 1 kg red bell pepper
• 12 young cloves of garlic
• 1 tbsp salt
• 2 tbsp white wine vinegar
• 1 tbsp green peppercorns (pickled)
• 2 fresh bay leaves
• 1 tbsp poppy seeds
• 4 tbsp olive oil (to top up)

Instructions

1. 1.

   Halve the bell peppers, remove seeds, wash and cut halves into even pieces. Peel the garlic cloves. Bring 1 l water with salt and vinegar to a boil, add pepper pieces and cook for 1–2 minutes. They should be cooked but still firm.

2. 2.

   Drain and mix with the garlic cloves, peppercorns, bay leaves, and poppy seeds in a large (or several small) jar. Pour olive oil over until everything is well covered. Seal the pickled peppers with garlic tightly.

3. 3.

   Before serving let it sit at least 2 days in a cool, dark place. Add more oil if desired.