Sweet and sour peppers

• Difficulty: Easy
• Time: 15 min of preparation, 5 min of cooking
• Type of Cooking: Boiling
• Doses For: 4 people

Ingredients

• About 2 kg of yellow and red peppers
• 1 l of white vinegar
• 1 glass of dry white wine
• 100 g of extra virgin olive oil
• 100 g of sugar
• 3 bay leaves
• Salt
• Pepper in grains

Preparation

1. Wash and dry the peppers.
2. Clean them with stem, seeds and internal white parts and divide each into eight layers.
3. Pour the vinegar into a steel or enameled saucepan and add the wine, sugar, oil, two spoonfuls of salt, a teaspoon of peppercorns and bay leaves.
4. Bring the liquid to a boil and stir so that the sugar is well dissolved then add half of the peppers and scald them for 2 minutes calculating the time from the resumption of the boil.
5. Drain them with a slotted spoon and scald the others in the same way, keeping the cooking liquid.
6. Spread them on several layers of kitchen paper and let them dry for a day.
7. Place them well pressed in the glass jars leaving three fingers of space from the edge and cover them abundantly with the cooking liquid. If the liquid isn't enough, add more vinegar, boiling it for a couple of minutes first.
8. Cover the jars and consume the peppers no earlier than two weeks.