Preserved capsicums

Preserved capsicums

By
From
The Produce Companion
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
capsicums
white-wine vinegar

Method

  1. Preheat a barbecue or chargrill pan to high and cook the capsicums for 10–15 minutes, turning, until blistered. (Alternatively, roast the capsicums in an oven heated to 200°C/180°C fan-forced for 30 minutes.) Transfer the capsicums to a bowl, cover with plastic wrap and leave to cool (the steam helps loosen their skins).
  2. Tear the capsicums in half, peel off their skins and remove the seeds. Pack the capsicum pieces into sterilised 1 litre jars. Add 60 ml of vinegar to each jar then fill with boiling water, to cover the capsicums. Seal immediately.
  3. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • When making preserved capsicums, you can use any colour capsicums, or even a mixture. Red and yellow capsicums are simply a little sweeter than green. Use them in almost any recipe calling for capsicum.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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