Pickled peppers and onions

Name: Pickled peppers and onions
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 2.00 allspice seeds; 125.00 ml white sugar; 5.00 ml salt; 3.00 red peppers; 3.00 yellow peppers; 240.00 g pickling onions; 3.00 garlic cloves; 750.00 ml water; 360.00 ml vinegar white garpe

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By Food24 November 03 2009

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Ingredients (9)

2.00	allspice — seeds
125.00 ml	white sugar
5.00 ml	salt
3.00	red peppers
3.00	yellow peppers
240.00 g	pickling onions
3.00	garlic — cloves
750.00 ml	water
360.00 ml	vinegar — white garpe

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Method:

Halve the peppers and remove the pith and seeds. Cut into strips and place in a heat-resistant dish.
Add the onions and garlic. Heat the water and vinegar together in a stainless-steel saucepan and add the sugar and salt.
Stir until the sugar and salt have dissolved and simmer slowly for 2 minutes.
Add the vegetables, bring to the boil and spoon into hot, sterilised jars.
Seal with sterilised lids.
Makes about 1,2 litres pickles.