Mediterranean Pickled Peppers

A Flavourful Pickled Pepper Recipe with Garlic and Red Onion

Ingredients

·       4 mixed peppers (red, yellow or green), sliced into strips

·       1 medium red onion, cubed

·       4 cloves garlic, sliced

·       360ml white wine vinegar

·       360ml water

·       60 ml honey

·       30 ml Healthful Harvest Pure salt

·       5 ml black peppercorns

·       5 ml coriander seed  

·       4 bay leaves

·       Rosemary sprigs

·       Thyme sprigs

Instructions

1.       Wash and dry the peppers. Remove stems and seeds, then slice into thin strips.

2.       Cube the red onion and garlic.

3.       Sterilise a 1-litre glass jar or two smaller jars, by washing with hot soapy water and rinsing well, fill jars with water and microwave for 8 min on high. Remove from microwave and discard the water.

4.       In a pot, combine the vinegar, water, salt, black peppercorns, coriander seeds and bay leaf. Bring to a boil for 1 min then add the peppers, garlic and onions boil for 3 min.

5.       Place rosemary and thyme sprigs at the bottom of the jars. Strain the peppers and retain the brine add honey to brine and stir till dissolved.

6.        Place the pepper mix into the jars and fill up with the brine. Tap the jar gently to remove air bubbles and top up with extra brine if needed.

7.       Seal the jar(s) with a lid. Allow to cool to room temperature, then refrigerate.

8.       The pickled peppers will be ready to eat after 24 hours, but the flavour improves after a few days. They will keep in the fridge for up to 2 months.

Serving Suggestions

·       Add to sandwiches, burgers or wraps for a tangy crunch.

·       Serve with cheese boards or antipasti platters.

·       Toss into salads or pasta dishes for extra flavour.

Tip: For a spicier version add a sliced chilli or a few chilli flakes to the jar.