Mary Miso - Recipes for every day - Cookbooks
4 peperoncini
4 cloves of garlic
½ lemon
1 table spoon grated fresh ginger
1 tea spoon salt
200ml rice vinegar
150g sugar
For 2 glass bottles of 200ml.
Keep bottles warm in the oven at 100°C.
Finely chop peperoncini and garlic. Peel zest of the lemon with a peeler and slice into very fine strips. Squeeze out the lemon juice.
In a pan cook all ingredients 10 minutes. Fill into glass bottles.
Keeps for 1 year in the fridge. Goes well with asian dishes like fried rice or with my veggie burger.
