Pickled capsicums
As tasty as they are attractive – store in the refrigerator. Use deseeded and chopped in salads, paninis and pastas. The Pickled capsicums are in the back jar on the left.
Ingredients
Makes 3-5 jars depending on size
1 L white or cider vinegar
½ cup sugar
1 Tbsp salt
¼ cup juniper berries, or pepper corns
knob ginger, peeled and sliced
2-3 cups small coloured capsicums
10-12 red chillis
10-20 cloves garlic, roasted and peeled
Method
Bring vinegar to the boil, add sugar, salt, juniper berries and ginger.
Stir over a low heat until sugar has dissolved. Allow to cool.
Prick the capsicums and chillis, in several places, with a sharp knife.
Evenly distribute capsicums, chillis and garlic into sterilised jars.
Pour spiced vinegar over and seal with non-metallic lids.
Keep for 2 weeks before using, then store in the refrigerator once open.
To sterilise jars:
Wash in hot soapy water or wash in dishwasher.
Rinse thoroughly and place in an oven preheated to 120°C for 30 minutes.
Turn off the oven and leave jars in the oven until ready to use.
Note: Do not put cold ingredients into hot jars or the jars may shatter.