Achar filfil

Achar filfil

Pickled peppers

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g green or red capsicums
80g rock salt
500ml white vinegar
2 garlic cloves, halved
1 hot chilli, washed and trimmed

Method

  1. Wash the capsicums well and dry them. Trim the stems, but do not remove. Cut a long slit in each capsicum.
  2. Put the salt in a saucepan with 500 ml water. Bring to the boil, stirring until the salt has dissolved. Add the vinegar and return to the boil.
  3. Pack the capsicums into a warm sterilised glass jar, adding the garlic and chilli. Pour the boiling hot brine mixture over the capsicums, filling the jar to overflowing. Let them absorb the brine, then top the jar up when they settle. Remove the air bubbles by inserting a fine skewer down the sides of the jar.
  4. Seal the jar with a glass or plastic lid; if a metal lid is used, place a doubled layer of plastic wrap over the top of the jar before securing the lid.
  5. Leave in a cool place for 3 weeks before opening. Once opened, store in the refrigerator. Unopened pickles will keep in a cool, dark place for 3–4 months.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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