The recipe comes from my mother’s old notebook. He has been making this pepper for several years and is always just as delicious.
Perfect for sandwiches or salads.
The amount of paprika is arbitrary, if there is no pickling, you should add proportionally more. For example, we flooded 6 jars and there are 3 jars left without any pickle, we prepare 1/2 portion of the pickle.
- red pepper
- green pepper
- yellow pepper
- orange pepper
- 1l of water
- 1 cup of vinegar
- 1 tablespoon of sugar
- 1 tablespoon of salt
additionally for each jar
- 2 grains of allspice
- 1 bay leaf
- 1 black pepper
- 1 teaspoon of oil
Boil water, vinegar, sugar and salt. We cool it down until it is lukewarm.
Put allspice, bay leaf and black pepper into clean jars.
Cut the peppers into thicker pieces and place them tightly in jars, mixing the colors.
We add a teaspoon of oil to each jar. Then pour the ready pickle.
Close the jars and pasteurize for 15 minutes. Then let it cool down.
If there is no pickle, prepare another portion according to the proportions needed.
The amount of the pickle depends on the size of the jars and the arrangement of the peppers, so it’s hard to say the exact proportions: pepper – pickle.