How to Make Bread and Butter Peppers
Bread and butter peppers are a variation on bread and butter pickles and they're just as tasty and versatile. Great served as part of a ploughman's lunch, with cold meats or in sandwiches.
[edit] Ingredients
- 12 large green, red or yellow peppers (capsicums)
- 4 cloves garlic
- 1 1/2 teaspoons salt
- 1 cup water
- 3 cups white vinegar
- 2 cups sugar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
[edit] Steps
- Prepare the peppers. Slice off the stalk and remove the core and seeds of each pepper.
- Cut the peppers lengthwise into thick strips.
- Put the strips into a large saucepan and pour boiling water over them. Bring the peppers to the boil and simmer for one minute. Remove from the heat and drain.
- Chop the garlic cloves finely. Crush the cloves with the side of the knife into the salt.
- Combine the crushed garlic with the remaining ingredients in the saucepan. Bring these to the boil and simmer for 30 minutes.
- Layer the pepper slices into clean, hot jars. Pour over the hot liquid mixture you have just created. Seal and store. Opened jars should be kept in the refrigerator.
[edit] Tips
- There are no hard or fast rules on the colour combinations of this recipe; if you'd like to use all three colors for the peppers, that's just fine, or two or just the single colour.
[edit] Things You'll Need
- Saucepan
- Knife and cutting board
- Clean, sterilised, hot jars (run hot water through them prior to layering the peppers) - the jars should be able to hold about 3 litres in total
