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The 2008
Mietta Song Recital Award






Pickled Peppers



Ingredients

8-10 lbs Peppers (mixed colours)

Capsicum Capsicum

30 fl oz White Vinegar

Vinegar Vinegar

15 fl oz Vegetable Oil

Vegetable Oil Vegetable Oil

30 fl oz Water

Water Water

1 1/2 teaspoons black Peppercorns

Pepper Pepper

3 Bay Leaves

Bay Leaf Bay Leaf

Large pinch Salicylic Acid

Salicylic Acid Salicylic Acid

Method

Boil all ingredients, except peppers. Remove centres from peppers, and cut to required size - e.g. each into 4-8 pieces lengthwise dependent on size. Add peppers to boiling liquid, and bring to boil again. Take out peppers before they become too soft. Cool in bowls. Place in jars. Pour liquid over and seal. To make hotter, add two dried chillies to each jar.





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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

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Pickled capsicums, accent on vinegar

Tomato Sauce 1
Pickled capsicums, accent on vinegar

Tomato Sauce 2
Pickled capsicums, accent on vinegar