Bell pepper salad


250 gr convert conversionred bell peppers

250 gr convert conversiongreen bell peppers

1 red chili pepper

1 garlic clove

1 dl convert conversionolive oil

1.25 dl convert conversionvinegar

75 gr convert conversionbrown sugar


1/4 teaspoon pepper

1/2 teaspoon basil


750 ml jar with cover

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'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.

Serve the salad at meat or fried fish or add some spoons to lettuce.

Preservable for 3 months.

First published: April 12, 2003, Netherlands
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