Pickled Peppers

For the pickled peppers, rinse the peppers, halve, pit and chop into wide, not too long strips. Remove the skin from the shallots. If they are very large, cut them in half. Rinse, halve and pit the peppers equally. Chop into relatively small pieces. Boil 500 ml of tap water with sugar, vinegar, wine, salt, mustard seeds and peppercorns.

Pour the bell pepper strips, pepperoni pieces, shallots and bay leaves into glasses. Pour the spiced vinegar over them. Close the jars tightly. Cook the pickled peppers at 85 °C for 25 minutes.

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