- 625g long yellow capsicums, cut into thick slices
- 500g green or red chillies, cut into thick slices
- 5 1/2 cups vinegar
- 2 cups water
- 3 cloves garlic, crushed
- 1 onion, diced
Preparation:15min › Cook:15min › Ready in:30min
- Place the chillies into a large saucepan. Add the vinegar, water, garlic and onion. Bring to the boil then reduce heat to medium low and simmer for 5 minutes.
- Ladle capsicums and chillies into sterilised jars then fill to the top with the liquid, leaving a 1/2 cm headspace. Tap jars on your work surface to remove air bubbles. Place two-piece lids on the jars.
- Place jars in the rack of a large, canning pot, and fill with enough water to cover the jars completely. Bring to the boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Used different ingredients. Whew! I made these with a bunch of jalapenos and 2 cayenne peppers. I did throw in some evoo and fresh herbs as suggested by another reviewer. I also threw in some cherry tomatoes and green onions after I removed the pan from the heat -- I think you could pickle alomost anything in this mixture. I had some of the mixture left that wouldn't fit in the jars, so I added some more peppers for a few minutes, added 1/4 c. sugar and 1 T. salt, tossed it in the blender, and made some kickin' hot sauce. Simple recipe and pretty in the jars, too. - 29 Sep 2008
Altered ingredient amounts. A very simple and easy recipe. I use it to pickle banana peppers from my garden. I never seem to get enough peppers to do large batches so I scale down this recipe to do one jar at a time and then I refrigerate shortly afterward. Sometimes I will cut up new peppers and put them directly in the previous, already being used, jar and it turns out well. Great flavour overall and I hope to plant more next year just so I can use this recipe again and have more! - 29 Sep 2008
These turned out quite well, but just a bit too vinegary. Maybe increase spices a bit to compete with the vinegar? Note: I initially wrote this review quite soon after canning the peppers. Now, 9 months later, I can say that these peppers are EXCELLENT! - 29 Sep 2008