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
- 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
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)
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
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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