Pickled peppers
By: Matt Tebbutt From: Market Kitchen
- Prep time:
- 5 mins
- Cook time:
- 25 mins
- Serves:
Try picking a peck of pickled peppers that Matt Tebbutt pickled!
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Ingredients
- Chillies
- vegetable oil, to cover
For the pickling liquid
- 500ml white wine vinegar
- 250ml dry White wine
- 3 Bay leaves
- 1 sprig Rosemary
- 2 tbsp rock salt
- 1 tsp White peppercorns
- 2 tbsp caster sugar
Method
1. Put all the pickling liquid ingredients in a pan and simmer for 10 minutes to let the flavours infuse and to burn off the alcohol.2. Throw in the whole chillies and simmer for another 15 minutes. Drain and pat dry.
3. Sterilise an air tight jar, pack in the chillies and immerse in vegetable oil. Store in the fridge.
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