Pickled Peppers
| 13 med.( 2kg) red peppers |
1 litre ( 4 cups ) white vinegar |
| 2 tablespoons black peppercorns |
6 sprigs fresh parsley |
| 3 sprigs fresh thyme |
2 bay leaves |
Cut the
peppers in half lengthways, and remove the seeds. Place the peppers, skin side up, under a
hot grill . Grill until the skin blisters, cool slightly; remove the skins. Cut the
peppers, and pack into hot sterilized jars.
Combine the
vinegar, peppercorns and herbs in a saucepan. Bring to the boil, simmer, uncovered, for 5
minutes. Strain. Pour vinegar over peppers to cover completely. Seal when cold.
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