Tag Archives: canning

Pretty Pickled Peppers Recipe

5 Sep

As in “Peter Piper picked a peck of…..”. A peck is a lot by the way, about 8 pints worth. I didn’t buy that many, I resisted from buying the whole crate of organic Pimientos Picante that were shining up at me from the floor of one of the stalls at the market on Sunday.

I bought quite few though, enough to think “What the hell..?” when I got home and realised that I already have a freezer full of our own homegrown red and green chillis and a scotch bonnet bush that is producing more than we can cope with at the moment.

I’m a sucker for them though, it didn’t even cross my mind, as I stuffed a few greedy handfuls into a bag, paid and left with a smile on my face and thoughts of pretty jars of pickled peppers on imaginary wooden shelves in a pantry that only exists in my dreams rushing through my brain. What can I say, it’s an addiction.

Pretty Pickled Peppers Recipe

Makes 1 big jar, vegan, gluten-free. Adapted from David Lebowitz

  • about 350 g chilli peppers (mixed red & green)
  • 350 ml vinegar ( I used a mix of apple, sherry, rice and white wine vinegars)
  • 350 ml water
  • 3 tbsp sugar
  • 3 tbsp course salt Himalayan or kosher
  • 2 tbsp coriander seeds
  • 3 cloves garlic, peeled
  • 2 tbsp black peppercorns
  • 2 bay leaves

Pierce the peppers all over a few times with the tip of a knife and pack them into a sterilised jar. Put the rest of the ingredients in a saucepan, bring to the boil then lower the heat and simmer for 5 minutes.

Pour the entire contents of the pan into the jar with the peppers until they are all covered with the pickling liquid, seal with a lid and leave to cool. When cooled store in the fridge. You are supposed to leave them for at least a week but we couldn’t wait that long.

Apparently they get better the longer you leave them but we served them to our friends the next day and they were really good. Jeanne is now known as The Chilli Queen.

Enjoy!

Grandad’s Pickled Red Cabbage

5 Apr

It was my granddad’s birthday on Tuesday, he was 93. I phoned him to wish him a happy birthday and also to persuade him to give me this recipe. After the success of his amazing Pickled Onion recipe that I posted in the Summer I have been trying to get him to write this one down too. They really are the best pickled onions in the world. If you haven’t tried them yet, what are you waiting for?

I have been running past these red cabbages every day with the dog thinking “I have to get that recipe”.

Then I got a huge red cabbage in my organic veg box this week and I knew it was time.

Grandad uses pickling spices that come in a muslin bag from the supermarket. You hang them in the vinegar while it is boiling to infuse it with the spices. They don’t sell pickling spices in the supermarkets here so I googled it to find out what they were.

There are different combinations but the main ingredients are bay leaves, cardamom, allspice, coriander, mustard seeds, cinnamon, black peppercorns and cloves. I didn’t have any muslin and all the shops are shut for Jueves Santo (Holy Thursday) so I just threw the whole lot into the vinegar. Hopefully it will turn out the same but I won’t know for a month. That’s how long you have to leave it before eating.

Grandad’s Pickled Red Cabbage Recipe

Makes 1 big jar, vegan, gluten-free

You have to salt the cabbage overnight before continuing

  • 1 small red cabbage (I used 1/2 a big one)
  • salt
  • 1 or 2 bags of pickling spices or I used: 2 bay leaves, 1 cinnamon stick, 2 cardamom pods, 1/2 tsp mustard seeds, 1/2 tsp coriander seeds, 1/2 tsp allspice berries, 1/2 tsp black peppercorns, 4 or 5 cloves
  • 500 – 750 ml malt vinegar (or I used a mixture of malt vinegar, sherry vinegar and cider vinegar)

Tear off the outer leaves of the cabbage and any that look a bit tired. Remove the core and slice the cabbage into 1/4 inch slices. Lay them out on a large ceramic plate and salt very generously. Leave overnight.

…In the morning my grandad recommends trying some of the salty cabbage and, he says you’ll wonder why you are pickling it…

Rinse the salt off and dry the cabbage. Put the vinegar and pickling spices in a pan and bring to the boil. Lower the heat slightly and cook for 10 minutes. Now you can remove the muslin bag of spices if you have one.

Pour about half of the hot vinegar into a sterilised jar then add most of the cabbage. Fill up the jar with the rest of the vinegar and any more cabbage that will fit in. Make sure the cabbage is covered with vinegar then seal the jar and store in a cool dry place for about a month before opening.

 I’ll let you know in a month how it is…….if I can wait that long!!

Thanks Grandad, Happy Birthday, Happy Easter and I’ll see you soon!!

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