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12 red capsicums
12 green capsicums
2 hot chillies
2 cups good vinegar
2 cups sugar
3 tablespoons salt
1 teaspoon mustard seeds
Wash, cut in half and deseed the caps and chillies and lay them on a baking sheet with a drizzle of oil. Place in a hot oven for about 30 minutes. Take from oven, let cool for a while and remove the skins. Peel the onions and chop. Add the onions to a slow frying pan with a touch of oil and let them slowly caramelise.
Chop the caps and chillies into small pieces and add the onions to a saucepan. Add the vinegar, sugar, salt and mustard seeds. Bring to the boil and then simmer for 15 minutes. When it’s cooled slightly, pour into sterilized jars and seal. It’s delicious in a salad or on fish or meat.
Just a reminder that the recipes database is up and running, so you can input these into there for future reference :yes:
Thanks forest….how long would this keep in jars done like that. ie; not boiled in the jars.
really trying to get my head around all this preserving and stuff. I don’t think I’ll ever get it 😮
Tully, I’ve kept it for about two months in the fridge.