Pickled Peppers
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes plus up to 10 days waiting time
Cooking time: 5 minutes
Makes 1 large jar of pickles
- 300g/10.6ozs Turkish peppers
- 3 cloves garlic, peeled and halved
- 1.5 cups/375ml/13flozs apple cider vinegar
- 150ml/5flozs lemon juice
- 3 tablespoon salt
- 3 teaspoon sugar
- 3 teaspoon oil
- 3 bay leaves
Step 1 - Blanch peppers in boiling water for 15 seconds and then drain in a sieve. Use gloves (Turkish peppers vary in heat and sometimes they can be hot) and cut the peppers up into 2 inch pieces if they are thick or keep whole if they are smaller ones. Place the vinegar, lemon juice, salt, sugar, oil and bay leaves in a small saucepan and bring to a boil. This may make more brine than you need but you want to ensure that all of the peppers are covered.
Step 2 - Place the peppers in a hot sterilised jar* and then pour over with the brine solution including the bay leaves and halved garlic. Make sure that the jar is hot or the glass will break (never pour hot liquid into cold glass). With gloves, screw the lid on tightly and leave on the counter. Shake every couple of days or so. The pickles will be ready after 10 days.
*To sterilise a jar, heat the jar and lid in a 180C/350F oven to 10 minutes. Make sure that the jar doesn't not have a rubber seal as this will melt in the oven.