Yields ±2 x 350 g jars
1 green pepper, deseeded
1 red pepper, deseeded
1 yellow pepper, deseeded
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
- 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.
- 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.
- Remove the mustards seeds and bring mixture to the boil again.
- 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.