Rinse peppers and cook in boiling hot water for about 5 minutes. Rinse in cold water (so the skin comes off better), remove the stalk, as well as the seeds and skin. Place the bell pepper fillets in layers in a spacious dish and marinate with vinegar, oil, garlic and sugar. Season with salt and pepper.
Preparation Tip:
Prepare a little more of the pickled peppers on the spot, because they are also excellent with fish and cold dishes and keep for a long time in the refrigerator.
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