Pickled Peppers

Try picking a peck of pickled peppers that Matt Tebbutt pickled!
By Matt Tebbutt
Pickled Peppers
  • Rating:
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • chillies
  • vegetable oil, to cover

For the pickling liquid

  • 500 ml white wine vinegar
  • 250 ml dry white wine
  • 3 bay leaves
  • 1 sprigs 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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