Vegetarian Vegetable Cold
Accompaniment Pickles Preserve Preserves
225g/8oz Garlic Cloves, peeled
1 Large Red Capsicum (Sweet Pepper), deseeded and
480ml/16fl.oz. White Vinegar
125g/5oz Granulated Sugar
½ teasp Mustard Powder
¼ teasp Celery Seeds
Prepare the jars (see notes below).
Cut any large garlic cloves in half then place in a bowl together with the
capsicum. Set aside.
Wrap the mustard powder and celery seeds in some muslin and tie into a little
bag. Place in a large saucepan together with the vinegar and sugar.
Bring to the boil over a high heat and continue to boil for 5 minutes.
Remove from the heat and discard the spice bag.
Whilst still hot, spoon the garlic and peppers to warm jars using a slotted
spoon then cover with remaining cooking liquid (see notes below).
7. Cover, seal and label
whilst still hot (see notes below)
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
alcohol etc., to within 1cm/ ½ inch of the top, making sure the
vegetables are completely covered with the liquid. Whilst still hot, cover with
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid.
Storage – Store
in a cool dark place for 2-3 months before consuming.