Pickled Peppers with Garlic

and remove the seeds. Place the peppers, skin side up, in a preheated oven (approx. 200 °C ). Bake for about 20 min. until the skin comes off. Take the peppers out of the oven one by one – they must still be very hot – and remove the skin. Cut the pods into wide strips and fill into prepared jars. Bring tarragon vinegar, garlic, lemon slices, sugar, salt, water and peppercorns to a boil and spread evenly over the jars, close jars tightly. After 2 days, pour off the broth and bring to a boil again. Pour over the peppers. Close the jars again. The sealed jars can be kept for about 3 months.

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