Pickled Peppers Recipe

pickled peppers

Ingredients for Pickled Peppers:

  • 2 lb (900 g) green peppers
  • Piece of dried root ginger
  • 12 black peppercorns
  • 3 chillies
  • 1 teaspoon mustard seeds
  • 3 cloves of garlic
  • 12 oz (338 g) onions
  • 2 oz (56 g) white sugar
  • 1 tablespoon salt
  • 1 pint (570 ml) white distilled vinegar

Method for Pickled Peppers:

  1. Cut the tops of the peppers, de-seed and chop. Blanch in boiling water for 2 minutes. Drain.
  2. Bruise the ginger and tie up in a muslin bag with the peppercorns and chillies and place in a pan with the sugar, salt and vinegar. Bring to the boil, stirring until the sugar has dissolved.
  3. Add the blanched peppers and peeled and chopped onion to the pan and cook gently until the degree of crispness you want is reached.
  4. Cut the garlic cloves into thin slices.
  5. Discard the spices, remove the peppers with a slotted spoon and pack into clean, hot, sterilized jars with the thin slices of garlic and mustard seeds.
  6. Pour the hot vinegar over the peppers.
  7. Cover and seal immediately.
  8. Label when fully cool.

Makes about 3 lbs (1.4 kg) of Pickled Peppers. Allow 6 weeks for the complex flavours to develop fully

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Posted in Val's Preserves, Vegetable Recipes, Vegetarian Recipes, Pickles, All Recipes, Peppers
2 comments on “Pickled Peppers Recipe
  1. mariell says:

    i wasnt sure what to do with the nustard seeds but i added them to the peppers.
    I dont like green peppers so i used yellow ones…very pretty

  2. Rosemary Shepherd says:

    I found I needed more vinegar so heated and seasoned up a litre rather than a pint. Packed the peppers in well into 4 cooking sauce type jars. Looking forward to tasting in a few weeks time.

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