Tuesday, February 9, 2010

Pickled Pepper


1 yellow pepper
1 red pepper
1 green pepper
3 garlic cloves cut into thin circles
2 TBSP Honey
3 cups white vinegar
1 tsp ginger powder


Cut pepper in halves; remove the upper part and the seeds, cut to small pieces.
Boil water on medium heat, add pepper for two minutes, drain and set aside.
Melt well honey in vinegar.
Mix pepper pieces with garlic rounds and ginger, put in small jars, cover with vinegar and honey.
Seal jars tightly, keep for 3 days before use.
Keep in fridge after use.

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