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Recipes from The Great British Pepper Cookbook by Liz O'Keefe

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Mixed pickled peppers
09/09/2014
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Makes 3 litres
Ready in 20 minutes, plus storing
 
3kg various colour mini, long and bell peppers, sliced and whole
3 red chillies, whole (optional)
3 cloves of garlic, unpeeled
3 bay leaves
2 tsp capers
20 whole peppercorns and pink peppercorns
600ml white wine vinegar
1 tbsp salt
8-10 tbsp sugar
 
1 Cut two small slits in each of the peppers and chillies you are using whole. Tightly pack 1 clove of garlic, 1 bay leaf and 1 chilli and a variety of peppers into the hot sterilized jars (see the tip below), scattering the capers and peppercorns throughout and leaving a cm gap at the top.
2 In a large saucepan, combine the vinegar, 200ml of cold water, salt and sugar. Bring to boil and then simmer for 5 mins. Pour the liquid into the jars, leaving a little room at the top and put the lids on. Label with the date and “ready to eat in six weeks”.
 
Tip
To sterilize the jars, wash the jars and lids in soapy water and rinse completely. Place in an oven preheated at 140C/gas 1 and turn the oven off once the door is shut. Remove in 20 mins.
 
Courtesy of The Great British Pepper Cookbook by Liz O’Keefe. Published by Redshank Books on behalf of the Pepper Technology Group. £9.99 www.thegreatbritishpeppercookbook.co.uk
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