Pickled Sweet Peppers
12 Capsicums (sweet
Prepare the jars (see notes below)
2. Wash and seed peppers
and cut into 1/2" strips.
3. Place the vinegar and
sugar in a large saucepan, bring to the boil and boil rapidly for 5 minutes.
4. Pack the peppers into
warm jars to within 2.5cm/1 inch of the top then pour over the
hot vinegar solution to within 1cm/1/2" of the top of the jar.
Cover, seal and label (see notes below)
Notes: see also General
Jars - Use 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
liquid (vinegar, 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.