A colourfull, tasty dish, packed with vitamins! Easily substitudes pickled cucumbers as a side dish and in sandwiches.
Ingredients: 15 medium-large fresh peppers (red, green, yellow)
3/4 cup vinegar
3/4 cup water
4 teaspoons sugar
6 bay leaves
1 teaspoon coarsly ground mustard
4 coarsly chopped garlic cloves
Directions: 1. Place peppers on baking tins, bake in 180 degrees oven for about 20 minutes, until they are tender. Turn to the other side and swith the oven off. Leave the peppers in the oven for several hours,( better overnight ).
2. Peel the peppers (the skin should come off e.asily), carefully cut in two, and place into a glass jar.
3. In a small saucepan mix all the ingredients of the marinade, bring to boil. Pour the hot marinade over the peppers. Cool and keep in the refrigerator in the covered glass jar.
Keeps, refrigerated for 1 1/2 months.