Bell pepper salad

Go to all recipes for: Canning, Vegetables, Salads 

Ingredients:

250 gr red bell peppers

250 gr green bell peppers

1 red chili pepper

1 garlic clove

1 dl olive oil

1.25 dl vinegar

75 gr brown sugar

salt

1/4 teaspoon pepper

1/2 teaspoon basil

extra:

750 ml jar with cover

Preparation:

© Janneke's Recipe pages - recipe cannings vegetable

Half the bell peppers and the red chili pepper and remove the seeds and white ribs.

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.

3 months conservable.