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Pickled Sweet Peppers     Veg    CD     ACC  


Vegetarian  Vegetable   Cold  Pickles  Preserve  Preserves  Preserving  Accompaniment



12 Capsicums (sweet peppers)

960ml/32fl.oz. Distilled White Vinegar

450g/2lb Sugar




1.  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 preparations


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.


Filling 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/ 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 the refrigerator











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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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Side Salads

Vegetable Side Dish  Recipes  

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