Return to listing

Pickled Peppers and Courgettes

This is adapted from an old Cordon Bleu recipe for pickled cucumber. It's one of the best, in my opinion, for serving with patés, as it provides a bit of crunch and acidity to cut through the richness.

 
 

This recipe is taken from How to Cook Book Three.

Method

Begin this the night before.

First, deseed the peppers, cut out any pith and slice them into 2 inch (5 cm) strips.

Next, trim and slice the courgettes into diagonal ½ inch (1 cm) slices. After that, halve the onions and cut them into 1/4 inch (5 mm) slices.

Now pack the vegetables into a large colander in layers, sprinkling each layer with salt, put a dish underneath it to catch the juices and another with a weight on top, and leave them overnight.

Next day, rinse the vegetables under cold, running water, really press them to get rid of any excess moisture, and pat them dry with a clean tea cloth.

Then leave them spread out on the cloth for about 2 hours to thoroughly dry off. After that, place the vinegar, sugar and spices, including the chillies, in a saucepan and stir them together over a medium heat until the sugar has completely dissolved.

Let it all simmer for about 3 minutes and then add the vegetables, simmering for another 3 minutes. Then divide the pickle between the hot, sterilised jars (see below), packing it right up to the top.

Swivel them to make sure the air is expelled and really press the vegetables down under the liquid before you place waxed discs on top. Then seal tightly with vinegar-proof lids, label the jars when cold and store the pickles in a cool, dry, dark place.

They are supposed to be kept for 3 months to mellow before eating (if you are patient), but I've found them to be very good in about a month.

To sterilise jars: wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes.

Add their contents while they are still hot.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Pickled Okra Makes two 17½ fl oz (500 ml) jars

Pickled Okra

Okra, or ladies' fingers, is an interesting vegetable often found in African and Indian recipes. Here it's pickled which at the very least will prove to be a conversation starter as it's so unusual!

 
 
Pickled Beetroot with Shallots Makes an 18 fl oz (500 ml) jar

Pickled Beetroot with Shallots

Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.

 
 
Pickled Shallots in Sherry Vinegar Makes a 1 litre jar

Pickled Shallots in Sherry Vinegar

One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.

 
 
Sour Dill Pickles Makes two 17½ fl oz (500 ml) preserving jars.

Sour Dill Pickles

Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.

 
 
Spiced Pickled Runner Beans Makes about six 0.5 litre jars

Spiced Pickled Runner Beans

Anyone who grows runner beans will know that sometimes they run away with you! If you're suffering a surfeit and don't know what to do with them, this lovely pickle is the answer.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Cheshire Cat in Canada
24 Nov 2014 22:56
Coffee Break Bought mincemeat.
24 Nov 2014 19:41
Food and travel Venice
11 Nov 2014 09:07
Ingredients SALTED WALNUTS
22 Nov 2014 21:33
Can Anyone Help? Thank you
24 Nov 2014 18:07
Books Video
21 Oct 2014 19:59
Equipment For Christina
15 Nov 2014 14:55
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com