Diet Phases

Peppers and Onions Salad

Delicious salad, great hot and cold.
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Recipe Details

Estimated time:
12.5h Clock icon

Servings: 5 jars

Ingredients

 Allspice5 seeds
 Bay leaf1
 Bell peppers1 kg
 Onions0.5 kg
 Pepper0.5 tsp
 Salt3 tsp
 Sweetener20 tsp
 Vinegar10%, 250 ml

Instructions

1

Cutout the seeds from the peppers and peel the onions. Dice both into small squares.

2

Add salt to the vegetables and leave to stand overnight (12h) in a covered pot.

3

Afterwards pour out the contents through a sieve to get rid of any excess liquid.

4

Prepare the marinade from 500 ml of water, the vinegar, sweetener, bay leaf and allspice. Bring to boil.

5

Add the strained vegetables and cook for another 5 min.

6

Pour vegetables and liquid into jars. Pasterize for 15 min from boiling.

7

After taking the jars from the pot leave the jars upside down on a towel to dry. The ingredients yield 5 medium size jars (jam).

8

Once done the jars with the salad can be kept in a cupboard for a long time (about a year). Once opened keep in the fridge.

9

The salad is great as a side, hot or cold, as well as a filler for sauces or with solid cheeses like feta.

10

Also in small amount you could use this salad on PP days like gherkins or onions.

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