INSTANT PICKLED BELL PEPPERS

[Guest guest]

About 1-2 Kg. (or whatever quantity you want) bell peppers. For variety of

colour and taste choose red, green, light green, purple and yellow.

 

Wash and dry them well, then fry them in oil in a deep pot until the skin is

brown. I use a metal mesh to cover the pot as it can become quite messy when

the juice from the peppers leak out and the oil splashes all over. When done

put them in cold water and scrape away the skin. Put them in a glass jar

with crushed garlic (quantity of garlic is up to taste) salt them and cover

with vinigar and refrigirate.

 

Sarah