Oily Mixed Pepper Pickle
Ingredients
- 2 kg horn peppers
- 2 kg bell peppers
- 2 kg tomatoes
- 4 tablespoons rock salt
- 1.5 cups vinegar
- 1.5 cups vegetable oil
- 3 heads garlic
Preparation
Wash all vegetables thoroughly.
Cut the peppers and tomatoes into bite-sized pieces or as desired.
Peel and separate the garlic cloves.
In a large bowl, combine salt, vinegar, oil, and garlic to make the brine.
Pack the prepared vegetables tightly into clean, sterilized jars.
Pour the brine over the vegetables, ensuring they are fully submerged.
Seal the jars and store in a cool, dark place for at least 2-4 weeks to allow fermentation and develop flavors.
