Pickled Capsicum
1 / 1 Picture by:  pomplemousse
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Pickled Capsicum

Here's a simple way to make delicious capsicum pickles, perfect as a party snack or added to a salad. These can also be packed into sterile containers and sealed for later use.

Julie P.

Ingredients

Serves: 40 

  • 4 cups (1 litre) distilled white vinegar
  • 2 cups (440g) white sugar
  • 2 cups (500ml) vegetable oil
  • 3 cups (750ml) water
  • 2 tablespoons salt
  • 6 cloves garlic, crushed
  • 60g anchovy fillets
  • 10 red capsicums, seeded and thinly sliced

Directions

Preparation:30min  ›  Cook:10min  ›  Extra time:8hours  ›  Ready in:8hours40min 

  1. In a large saucepan mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy fillets.
  2. Place red capsicums in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours or overnight before serving.

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