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Pickled Peppers

Pickle your peppers now and they will be ready in time for those lazy summer barbecues and salsa evenings.

Philip Palmer picked a pot of pickled peppers.... or something like that!!

pickled peppers

You can use any type of chilli with the red peppers. We recommend not going any hotter than a Scotch Bonnet though, as otherwise the heat will blot out the other flavours in the pickle. We recommend using Jalapeno or Fresno chillies in this recipe.

Ingredients :
  • 2 Red Peppers
  • 2 Yellow Peppers
  • 1 Green Pepper
  • Root Ginger (thumb sized piece)
  • 3 Red Jalapeno chilli pods
  • 1 tablespoon Black Peppercorns
  • 3 cloves Garlic
  • 1 teaspoon Mustard Seeds
  • 600ml Distilled Malt Vinegar
  • 50g Granulated Sugar
  • 300g Onions
To make : 

1) Decore and deseed the peppers. Chop into slices around 6cm long. 
2) Peel and chop the onions 
3) Chop the chillies. The seeds can be kept for this pickle. 
4) Crush the ginger and garlic 
5) In a pan add the sugar, salt and vinegar, crushed ginger and garlic and bring to the boil. Stir until the sugar has dissolved. 
6) Add the peppers, chillies and onions, peppercorns and mustard seeds and simmer for 20 minutes or until the peppers are just tender. 
7) With a slotted spoon, remove the peppers and chillies and pack in warm, sterilised jars. 
9) Pour the remaining vinegar over the peppers and chillies. Cover and seal 
10) Leave for around 6 weeks to allow the flavours to fully mature.