Chilli and capsicum pickle

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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Spice up your pickles with some chilli and then serve as a side at your next barbeque.

Serves: 8

Time to make: 20 mins , plus 5 hours standing time

Ingredients

More weights & measures

¾ cup dark malt vinegar
40g soft brown sugarlight brown cane sugarX
4 bay leaves
8 peppercorns
3 sprigs rosemary
1 teaspoon mustard seeds
2 cloves garlic, thinly sliced
1 red and 2 yellow capsicums, very thinly sliced
1 red onion, very thinly sliced
3 red chillies, very thinly sliced

Instructions

Stay Awake

1 In a saucepan, place vinegar and sugar. Heat over medium-low until sugar has dissolved. Remove from heat. Add next 5 ingredients. Leave to cool completely.

2 In a shallow dish, arrange veges and pour over vinegar mix.

3 Transfer to a sterilised jar and leave for at least 5 hours or overnight before using. Keep chilled. Use within 3 days of making.

Variations

Make it gluten free: Use white wine vinegar.

Make it vegan: Use a vegan vinegar.

HFG tip

Tasty with barbecued meats, kebabs and salads

Nutrition Info (per serve)

Calories 48 cal

Kilojoules 200 kJ

Protein 1 g

Total fat 0 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 1 g

Sodium 10 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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