Pickled Peppers
◦3 large peppers (red, green and yellow)
◦250ml (1 cup) white vinegar
◦250ml (1 cup) water
◦2 cloves garlic...
◦5ml (1 tsp) lightly crushed black peppercorns
◦15ml (1 tbsp) coarse salt
◦50g (¼ cup) sugar
◦5ml (1 tsp) coriander seeds
1.For the pickled peppers, core and seed the peppers and cut them into large chunks rather than slices. Pour boiling water over them and set aside. In a pot, combine the vinegar, water, garlic, peppercorns, salt, sugar and coriander seeds and bring to the boil. Drain the peppers, add to the vinegar mixture and boil for about 10 minutes. The peppers must retain their crispness. Set aside to cool.
