Pickled Peppers

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.