Tuesday, 22 May 2012

A Peck Of Pickled Peppers!

by Gavin Webber from The Greening of Gavin and Little Green Cheese

When you have a glut of capsicums (peppers), there are a few ways to preserve them.  You can chop them up and simply freeze them, or you can roast them and preserve them in oil (but keep them in the fridge), or you can pickle them.

I prefer pickling, because the finished product can go in the pantry without taking up valuable refrigeration space, that in turn costs money.

So I had harvested a couple of types.  I planted a yellow and green long capsicum in late November last year, and harvested these last Sunday.  The red and orange ones are fiery hot, but the green and yellow are a lot milder and right for pickling.

I just slice them cross ways, seeds and all.

Cook up a litre of pickling vinegar which contains half a cup of sugar, 1 bay leaf, 1 tablespoon of pickling spice and simmer for 15 minutes.  I let the pickling vinegar completely cool before adding them to the jars.

Then I pack the sliced capsicum into sterilised jars.  These jars (below) used to have anchovies in them, and they were reusable, we kept them for preserving.

Don't they look nice?  In three weeks time they will be ready to eat.  We will use them on pizza, in soups and casseroles or in salads through the winter.

They should last for a year (if we don't eat them first).  I find this method so simple, and full of flavour.  Does anyone else use this kind of method to preserve types of vegetables?