Recipe of the week


Pickled Peppers

Author: Michelle
Either cut in strips, add to salads or use as a garnish


  • 1 cup white vinegar
  • 2 cups water
  • 1/2 cup sugar
  • 1 dessertspoon salt
  • 1 teaspoon pickling spice minus cloves


  1. I found there was not enough brine so l double or triple it
  2. Boil the above for at least 5 minutes
  3. In the meantime prepare 14 very ripe red, yellow, orange peppers
  4. Do not use green ones as they go grey
  5. Wash, core, remove seeds and slice into four lengthwise
  6. Add peppers to the syrup and simmer for 30 seconds so they stay crunchy
  7. Pack peppers tightly into sterilsed jars
  8. Add a piece of cinnamon stick to each jar and cover to overflowing with syrup
  9. They will be ready in about 3 weeks
  10. l have kept them for 2 years in a dark cool cupboard and still nice to eat

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