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.
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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Reviews and Ratings
Global Ratings:
(14)
Reviews in English (9)
Yum, yum, delicious - 11 Apr 2018
Not bad! GREAT way to use up extra peppers from the garden. I used 1 cup sugar and 1 cup splenda and about 3/4 cup vegetable oil and 1 1/4 cup olive oil. Threw in about 10 cloves of garlic instead of 6 just because. Once the marinade was done, I threw the sliced peppers into the pot, covered it, and let it cool down. I don't like raw peppers, so that way they got cooked just so that they were soft, but not mushy. There was a lot of extra marinade, but it serves as a good salad dressing. - 23 Jul 2008 (Review from Allrecipes USA and Canada)
I reduced this recipe down to using only 2 red peppers. It came out beautifully! I love the taste of these peppers, and will be sure to make them again very soon! - 24 Jan 2002 (Review from Allrecipes USA and Canada)