Pickled Peppers
If you grow your own peppers then here is an option. Great served with cold meats at Christmas.
Makes 4 jars
Ingredients
6 peppers (I like different colours – green, yellow and red)
50g salt
700ml Distilled white vinegar
240g sugar
1 tbsp mustard seeds
1 tbsp pink peppercorns
Preparation
Start the night before. Cut the core and stalk from the peppers and slice them into 5cm strips and lay them in a colander with a plate underneath to catch the liquid and sprinkle the salt between layers as you fill the colander. Place a plate over with a weight (I use three tins of beans) and leave overnight.The next day there will be a pool of liquid on the plate beneath your peppers. Pour this away.
Have ready four clean sterilised jars with screw top lids.
In a large saucepan place the sugar, vinegar and spice and once the sugar has dissolved and the mixture is clear turn up the heat and bring to a fast boil. Drop in the peppers and cook for just one minute then take them out of the vinegar and divide between the four jars. Bring the vinegar back to a fast boil for just a further five minutes then pour over the peppers in the jars.
Place over the screw tops and store for a month before eating.