Chilli and capsicum pickle

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
Nutrition Info.(per serve)

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

Nutrition Info

Kilojoules 200kJ
Calories 48cal
Protein 1g
Total fat 0g
Saturated fat 0g
Carbohydrates 10g
Sugars 9g
Dietary fibre 1g
Sodium 10mg
Calcium 20mg
Iron 0.5mg

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.

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