A Peck of Pickled Peppers

Name: A Peck of Pickled Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes about: 550 g/1lb 4oz
Ingredients: 2 red peppers; 2 yellow peppers; 2 green peppers; 600 ml/21 fl oz/scant 2½ cups white wine vinegar; 300 g/10½ oz/1⅓ cups granulated sugar; 4 garlic cloves; 4 whole cloves; 2 bay leaves; ½ tsp black peppercorns; 2 tsp whole coriander seeds; 1 tsp salt

Preparation info

Makes about:
550 g

Difficulty
Easy
Ready in
35 min

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Not only a childhood tongue-twister, these colourful peppers are an attractive and delicious addition to salads, roast vegetables and pizzas. They will also liven up a ham or chicken sandwich and, chopped and mixed with a little mayonnaise, they make a good spread to serve on fingers of toasted bread.

Ingredients

2 red peppers
2 yellow peppers
2 green peppers
600

Preserve
Starter
Gluten-free
Vegan

Method

Halve all the peppers lengthways, remove the core and seeds, and cut the flesh into 1.5cm/⅝in slices.
Sterilize enough wide-necked jars with non-metallic, vinegar-proof lids, or preserving jars, so that they are ready to use.
Put all the remaining ingredients except the peppers in a large, heavy-based saucepan. Slow