Hot pepper conserve


  • 10 hot peppers
  • 1 cucumber
  • 2 carrots
  • 1 bouquet garni
  • 2 onions
  • 1 liter vinegar


Peel the carrots, onions and garlic.
Mince the carrots, onion and cucumer.
Crush the garlic.
Cut the hot peppers in half and remove the seeds.
Layer the vegetables and herbs in a jar with a sealale lid.
Add salt and cover with vinegar.


Just a few drops suffice up meat or vegetable dishes.

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