Fried Peppers Pickled in Olive Oil

Rinse and dry the peppers, cut into quarters, remove the stalk and seeds. Roast the bell pepper slices in two or three portions until they begin to brown at the edges. Lift them out of the oil with a slotted spoon and place them in jam jars that have been previously rinsed with hot vinegar-salt water (2 tbsp. vinegar, 2 tbsp. salt to 1 liter of boiling water). Add 1 bay leaf spice to each jar. To the remaining oil, add red wine vinegar, salt, and horseradish that has been washed, peeled and cut into fine pieces. Boil everything together and pour the broth over the vegetables. The vegetables must be completely covered by the broth. Add oil if necessary. Close immediately, store in a dark, cooled and dry place.

Our tip: Use your favorite red wine for cooking!

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