MARINATED CAPSICUM


YIELD: AROUND 9 CUPS
   
INGREDIENTS:
1.8kg (4lbs) firm, sweet red capsicums
2 cup white vinegar
1 cup bottled lemon juice
1 cup olive oil
1 tablespoon dried oregano
½ cup diced onion
9 garlic cloves
2 ½ teaspoons pickling salt
2 tablespoons black peppercorns
       
METHOD:
  1. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
  2. Wash capsicum and drain. Blister skins in grill (or over stovetop). Discard seeds. Flatten capsicum, slicing into wide or narrow strips, if desired.
  3. Combine vinegar, lemon juice, oil, oregano and onion in a pan. Bring to a boil, keeping hot until filling jars.
  4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
  5. Into each 1-cup-capacity jar, add: 1/4 teaspoon salt, 1 garlic clove and 2-3 peppercorns
  6. Pack jars tightly with capsicum strips, filling to 1.5cm from the rim. Add hot marinade to 1cm from the rim. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal. 
  7. Process in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
  8. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
   
NOTES:
  • MILD – red or yellow capsicum
  • MEDIUM – mix of sweet and hot (capsicum + chilli)
  • HOT – all chillies i.e. jalapeno
  • WARNING: WEAR GLOVES WHEN HANDLING CHILLIES
     
FLAVOUR IDEAS:
  • Garlic + onion + thyme
  • Basil + currants + garlic + red wine vinegar
  • Thyme
  • Bay leaves
  • Vinegar – balsamic, apple cider, red wine
  • Oregano
  • Chilli
  • Basil
  • Garlic
  • Lemon
  • Onion – red or brown
  • Parsley
  • Peppercorns
      






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