Pickled

 

This morning almost felt wintry, so cold in the garden that it seemed unlikely that any more peppers would ripen, the plants drooping and slightly frosted looking. I picked all the green and half-red ones I could find, brought them home, saved the bigger ones to cook over the next few days and pickled the rest using a recipe that worked well last year: I mixed half quantities of white wine vinegar and water – how much depends on how many peppers you have but I made about 500 ml in all, adding two cups of sugar, a couple of bay leaves and some sprigs of rosemary. Once the liquid was boiling I added the peppers and let them simmer for about 10 minutes then packed them into sterilised jars. I wedged the bay leaves and rosemary sprigs on top to stop the peppers rising to the surface when I added the cooking liquid to the jars. The peppers will keep for months like this and, drained with a little olive oil added to them, make a good addition to tapas during the winter.

I sowed broad beans this morning for a spring crop – it’s always good to have started the next year in the garden.

6 thoughts on “Pickled

  1. I pickled two types of peppers, both sweet and hot, this year for the first time. I’ve no idea what to expect but that’s been part of the fun of preserving something for the first time. 🙂

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