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
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.
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.
