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Side dishes

Chilli and capsicum pickle

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Serves: 8
Time to make: 20 mins , plus 5 hours standing time

Total cost: $ 10.40 / $ 1.30 per serve

(at time of publication)


Chilli and capsicum pickle

  • Ingredients

  • Nutrition Info.(per serve)

  • 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

  • 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.


    Cutting dairy out of your diet for health reasons or because you’re vegan doesn’t have to be a chore. Healthy Food Guide has an extensive collection of healthy dairy-free recipes to make the transition easy and delicious. Browse delicious recipes with a vegan option. Easy meal ideas for those following a vegan diet. Breakfast, lunch and dinner ideas. Fresh, inspiring and healthy vegetarian recipes to help you maintain a balanced diet while living meat free. Our vegetarian recipes are full of goodness and perfect for vegetarians and people wanting to enjoy a meal without meat.

    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

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Bryce Carleton
    First published: Nov 2018
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