Sweet and sour pickled bell peppers recipe

This recipe is adapted from the recipe found on Food.com. If you want to make a single jar batch this recipe is a winner. I made these pickles in bulk using the same proportions of ingredients as in the recipe above.

I try to support local businesses as much as possible. Usually I get my fruit and veg from an independent green grocer instead of from a supermarket. As a result I can usually negotiate bulk veg for pickles at a discounted rate. I bought a full crate of bell pepper for R120 and got 10 x 750ml jars of pickles out of this batch.

Because I didn’t use a fixed weight of peppers (you won’t know how much you have until the peppers have been cut up and added to the jars) I made a couple batches of pickling liquid with the same ratio of ingredients as I went. There was about a cup of pickling liquid left at the end which I added to a sterile jar with some spices and will use it as a base for salad dressings in the future.

Sweet and sour pickled peppers

Sweet and sour pickled peppers

Ingredients:

Bell peppers sliced into strips (it looks better if you use a mix of red, green, yellow and orange)
Onion (about half the volume of the peppers)

Ratio of pickling liquid per 750ml jar
1 cup sugar
1 cup water
3/4 cup distilled white vinegar
1/2 cup cider vinegar
1/2 teaspoon salt

Spices:
2 bay leaves
6 – 8 peppercorns
1/4 tsp mixed black and yellow mustard seed
1/2 clove thinly sliced garlic
1/4 tsp celery seeds

 

Method:

Sterilise canning jars
Slice peppers and onions into strips
Add the spices as above to EACH jar
Alternate layers of peppers and onion to the jars, my family prefer more onion in the jars as they take on the flavour of the peppers while maintaining a delicious crunch
Pack the jars quite tightly as the pickles will float as they soften leaving quite a bit of space in the jar
If you’re making multiple batches of pickled peppers, make triple or quadruple batches of the pickling liquid at a go
Mix all the pickling liquid ingredients in a non-reactive pot and bring to the boil
Ladle the boiling liquid into the jars to cover the peppers completely
I tend to fill my jars to the brim to avoid air in the jars and thus let the pickles last a bit longer

Let the pickles sit for at least a week
Once you open the jar and have scooped out the first serving of peppers, top up with a layer of olive oil and store in the fridge
Eat within a month