Peppers for Winter in Honey Marinade

Ingredients

• Orange Bell Peppers 2 pieces
• Orange Bell Peppers 2 pieces
• Green peppercorns 2 pieces
• Olive Oil 10 fl oz
• Champagne Vinegar 0 fl oz
• Buckwheat Groats 0 oz
• Garlic 4 cloves
• Salt 1½ spoons
• Green peppercorns 5 pieces
• Rosemary 2 sprigs

Step-by-Step Guide

Step 1

Cut off the stems of the peppers in a circular motion and remove the core along with the seeds. Slice the peppers into quarters and carefully remove the white membranes.

Step 2

Brush the skin of each piece of pepper with olive oil. Place them skin side up on a baking sheet lined with foil. Arrange the garlic cloves next to them, leaving the skins on.

Step 3

Transfer the hot peppers to a bowl, cover with plastic wrap, and let them cool. Then, peel off the skin and slice the flesh into wide strips.

Step 4

Layer the peppers into sterilized jars.

Step 5

Pour olive oil, vinegar, and honey into a pot. Add the roasted garlic that has been squeezed out of its skin, rosemary, and whole peppercorns. Place the pot over low heat and warm for 10 minutes.

Step 6

Pour oil over the peppers in the jar and let it cool. Once the oil has cooled, seal the jar tightly with a lid and place it in the refrigerator. The peppers will be ready in 3 days.