Sweet Pickles

Yields ±2 x 350 g jars


1 green pepper, deseeded

1 red pepper, deseeded

1 yellow pepper, deseeded

1 carrot

320 ml white grape vinegar

30 ml(2 T) Huletts White Sugar

5 ml(1 t) salt

5 ml(1 t) mustard seeds, tied in a muslin bag

  1. Finely slice the peppers and the carrot.Place the carrot in a little water and microwave for 3 minutes.Rinse in cold water and strain.
  2. Layer pepper and carrot slices alternately in sterilized jars.Boil the vinegar, sugar, salt and mustard seeds together for 2 minutes.Remove from heat and leave to stand for 1 hour.
  3. Remove the mustards seeds and bring mixture to the boil again.
  4. Spoon vegetables into hot sterilized jars and pour the hot vinegar over.Seal jars immediately.Ready within a month.

Hint: Use young vegetables with bright colours to make an attractive end product.

Store in a cool, dry place for 2 – 3 weeks to allow the pickle to mature.

Sweet pickles go well with cold meats and cheeses and also mixed in with a fresh green salad.