Chilli and capsicum pickle
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
Total cost: $10.40 / $1.30 per serve
(at time of publication)
Ingredients
- ¾ cup dark malt vinegar
- 40g soft brown sugar
- 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
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Instructions
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 48cal
-
Kilojoules 200kJ
-
Protein 1g
-
Total fat 0g
-
–Saturated fat 0g
-
Carbohydrates 10g
-
–Sugars 9g
-
Dietary fibre 1g
-
Sodium 10mg
-
Calcium 20mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
