Emma MacDonald

Caramelized Peppers

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Preparation info
  • Makes about:

    1.6

    kg
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

A divine sweet and sour combination of peppers with a touch of chilli. Serve with cheese, fish or charcuterie, as a pizza topping, a topping for bruschetta or on a baked potato. The peppers are wonderful served either hot or cold.

Ingredients

  • 1 tsp yellow mustard seeds
  • 1.25 kg/2 lb 12

Method

  1. Put the mustard seeds in a non-stick frying pan and dry-fry, tossing continuously, for about 1 minute until lightly browned. Leave to one side.
  2. Cut the peppers in half and remove the core and seeds. Thinly slice the flesh and cut into 2.5cm/1in pieces.
  3. Put the vinegar and sugar in a preserving pan and slowly bring to the boil, stirring until the sugar