1 green (bell) pepper, cored and seeded
1 red (bell) pepper, cored and seeded
1 yellow (bell) pepper, cored and seeded
2 shallots, sliced
2 sprigs rosemary
4 cloves garlic, chopped
15 ml (1 tbsp) whole peppercorns
90 ml (6 tbsp) lemon juice
250 ml (8 fl oz) 1 cup olive oil
90 ml (6 tbsp) white wine
1 red (bell) pepper, cored and seeded
1 yellow (bell) pepper, cored and seeded
2 shallots, sliced
2 sprigs rosemary
4 cloves garlic, chopped
15 ml (1 tbsp) whole peppercorns
90 ml (6 tbsp) lemon juice
250 ml (8 fl oz) 1 cup olive oil
90 ml (6 tbsp) white wine
method
1. Cut the (bell) peppers into thin strips and pack into the preserving jars with the shallots, rosemary, garlic and peppercorns.
2. Blend the lemon juice with the oil and wine and pour over the vegetables.
3. Cover with tight-fitting lids and store for at least 24 hours. Use within 3 weeks.
2. Blend the lemon juice with the oil and wine and pour over the vegetables.
3. Cover with tight-fitting lids and store for at least 24 hours. Use within 3 weeks.
serving amount
makes 2 jars
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
