Starters
Pickled sweet-and-sour peppers
The pantry-shelf method: blanch, preserve in vinegar brine, 25–30 minutes water bath. Three jars of 500 ml, crisp texture, long shelf life.
Method
- Deseed the peppers, cut them into wide strips and blanch for 2 minutes.
- Bring the vinegar, water, sugar and salt to the boil.
- Pack the strips tightly into sterilised jars and pour over the boiling brine, leaving 2 cm of headspace.
- Process in a water bath for 25–30 minutes and, once cooled, check the vacuum seal.
Minnelea products for this recipe
The preserves used in this recipe.
This is the pantry-shelf version. Those who prefer the pleasure method - roasted peppers in oil - must remove the skins and absolutely boil the fillets for 2 minutes in vinegar-water 1:1: this acidification step is non-negotiable, it is the botulism insurance. Then dry thoroughly for 2–3 hours and cover completely with olive oil.