Pickled Mixed Capsicums

 

One thing I've learned from visiting the local farm is that nothing goes to waste.  The compost system is forever turning plant materials into organic feed for the soil if they haven't been fed to the worms in the old freezer containers for their castings and precious 'juice'.  Surplus crops are harvested and donated to charities or made into preserves and sold to raise funds for farm equipment.  I recently joined a few volunteers making chutneys and pickles at home using farm produces, entering the fascinating world of preserving fruits and vegetables.  Not much of a recipe is needed to make pickled capsicums, as long as you get the proportions right for the vinegar, sugar and water.  They really give a lift to whatever you serve them with - biscuits, cheeses, cold meats, sandwiches.  Chop them up and add to your guacamole, salsa, salads and sauces.

Makes 2 medium-sized jars

INGREDIENTS

• 1 cup water
• ½ cup white vinegar
• ⅓ cup sugar
• 1-2 tablespoons sea salt, to taste
• 350g / 12oz mixed capsicums
• 2 jalapeño peppers (optional, if you like a little heat)
• half a dozen peppercorns (optional)
• half a dozen whole cloves (optional)

METHOD

1. Wash 2 medium-size heat-proof glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
2. Remove seeds and membranes from capsicums (and jalapeño peppers, if using).  Slice into strips.  Wash and drain.
3. In a large saucepan, combine water, vinegar, sugar and salt.  Bring to a boil, stirring to dissolve sugar and salt.
4. Add capsicums, peppercorns and cloves to the boiling liquid.  Reduce heat to low and simmer for about 10 minutes until the capsicums are softened.
5. Transfer capsicums to sterilised glass jars.  Fill to the top with the liquid and seal with lids.   Turn the jars upside down for 2 minutes, then invert and leave to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
6. Label and date.  Leave for a few days for the flavour to develop before using.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.