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Pickled Sweet Peppers
Quick and easy pickled sweet peppers perfect for serving with BBQ, salads, wraps, sharing platters and more.
Ingredients
- 3 bell peppers aka sweet peppers in assorted colours
- 2 cloves garlic
- 125 ml white wine vinegar or cider vinegar
- 125 ml water
- 1 tsp salt
Instructions
- Slice the peppers lengthwise into strips about 0.5cm wide and slice up the garllic cloves
- Pack the pepper slices into the jar showing alternate colours on the outside of the jar and push in the garlic slices
- Mix water and vinegar with the salt and bring to the boil then pour over the peppers to cover them
- Water bath can the pickled peppers for 15 minutes
- Leave the pickled peppers rot about 2 weeks for the sweet tangy flavours to develop
Notes
This recipe makes approximately 500g jar of mixed pickled peppers and a serving is estimated at about 2 tablespoons if you are counting the calories.
Want more flavour? Then add, chilli, ginger, pickling spices or anything you fancy.
Serve pickled bell peppers with BBQ, pizza, salads, sandwiches, sharing platters and more.
Your pickled sweet peppers should keep for up to a year in a cool cupboard and once opened store them in the fridge and use within a month.
Nutrition
Calories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.001gSodium: 118mgPotassium: 41mgFiber: 0.4gSugar: 1gVitamin A: 559IUVitamin C: 23mgCalcium: 2mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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