Pickled Capsicum
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pomplemousse
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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
- 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.
- 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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