makes 2 jars
1 green (bell) pepper, cored and seeded
1 red (bell) pepper, cored and seeded
1 yellow (bell) pepper, cored and seeded
2 shallots, sliced
2 sprigs rosemary
4 cloves garlic, chopped
15 ml (1 tbsp) whole peppercorns
90 ml (6 tbsp) lemon juice
250 ml (8 fl oz) 1 cup olive oil
90 ml (6 tbsp) white wine
1. Cut the (bell) peppers into thin strips and pack into the preserving jars with the shallots, rosemary, garlic and peppercorns.
2. Blend the lemon juice with the oil and wine and pour over the vegetables.
3. Cover with tight-fitting lids and store for at least 24 hours. Use within 3 weeks.