Sweet & sour bull’s horn peppers
difficulty
ingredients
- 1.5 kg Jolife bull’s horn peppers
- 125 g sugar
- 500 ml apple vinegar
- Salt and pepper
- Olive oil
preparation
Rinse the bell peppers, remove the filaments and seeds, cut into strips (about 1/2 inch wide) and set aside. Pour the vinegar in a pan with the water, sugar and salt and simmer over low heat, stirring occasionally. When the sugar and salt have dissolved, add the peppers and cover the pan. Simmer gently for about 20 minutes. Once the peppers are cooked, let drain overnight in a strainer, reserving the cooking juices in an airtight container. Transfer the peppers in jars, filling the jars up to about 1 inch from the rim, then cover completely with the cooking juices. Close the jars tightly and create a vacuum seal.