Basil Spiked Pickled Red Peppers
Ingredients
6 large shiny sweet red peppers
2 large onions, peeled
6 juicy cloves garlic, peeled
1/4 cup olive oil
1 tblsp French Mustard
2 tblsp capers
1 cup white wine vinegar
1/2 cup sugar
4-6 leaves fresh basil
2 large onions, peeled
6 juicy cloves garlic, peeled
1/4 cup olive oil
1 tblsp French Mustard
2 tblsp capers
1 cup white wine vinegar
1/2 cup sugar
4-6 leaves fresh basil
Juicy summer red peppers preserved in a sweet brine with fresh basil
Method
1. Grill the red peppers under a fierce heat until they are blackened. Turn to ensure even cooking of the peppers. I cook mine on 240 degrees fan grill and they take next to no time. Allow them to cool before peeling away their charred skin. Core and deseed the peppers. Cut into eighths.
2. Cut the onions into thin wedge shapes and slice the garlic in half. Heat the oil in a frying pan and add the onions, cooking over a moderate heat until they are soft but not brown. Add the peppers, garlic, French mustard, capers, vinegar and sugar, and allow the mixture to simmer for about 10 minutes.
3. Bottle into hot dry jars. When cold, stir in the torn basil leaves and seal.
