Ingredients
2 Long Sweet Green Peppers
2 Long HOT Green Peppers - or Chilli/Jalapeno. If you want it mild just use 4 sweet peppers.
1/2 Red Onion
1 tsp Dried Mustard Seeds
1 tsp Sugar
1 tsp Salt
1/3 Cup Water
1/2 Cup Vinegar - White wine, Red Wine, White, Apple etc
Method
In a little pot add in the water, vinegar, sugar, salt, and mustard seeds and bring it to almost boil, really were just wanting the sugar and salt to dissolve. Remove it from the heat.
Slice up your peppers thinly, I keep mine in rounds but you can cut them into little cubes if you like. With the hot chilli, the seeds will fall out which is where most of the heat is, so it'll be more like a hum of chilli then a full punch in your face.
Slice your onions and then add all the veg to the pot, mix it around a few times and pour it all into a glass jar or a bowl. If you need the pickle in the next 30 minutes put it straight into the freezer, if you have time you can let it come to room temperature and then put it in the fridge till you're ready.
I like mine served on a loaded hot dog or sausage, the pickle brings a fresh flavour, a crunch and a nice kick of heat. Perfect.
Enjoy x
My Tip: Once you make it you'll be able to change the recipe to what suits you, too much heat, want it more sour, add in an extra flavour, why not a carrot.
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