Bell pepper salad
1 red chili pepper
1 garlic clove
1/4 teaspoon pepper
1/2 teaspoon basil
750 ml jar with cover
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© Janneke's Recipe pages - recipe cannings vegetable
How to prepare:
Half the bell peppers and the red chili pepper and remove the seeds and white membranes.
Wash and dry with kitchen paper. Cut the bell peppers in long, narrow strips and put in a sterilized (glass) jar.
Put the chopped pepper, the squeezed garlic clove, oil, vinegar, sugar, the salt, the pepper and basil in a bowl and mix all ingredients with a mixer to a coherent mixture. Pour the fluid over the bell pepper till completely covered with the oil.
Push when necessary with a spoon.
Close the jar airtight. Keep the bell pepper salad at a cold place, best in the fridge.
Preservable for 3 months.
First published: April 12, 2003, Netherlands
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