Jamie Olivers Pickled Peppers Recipes

JAMIE OLIVER'S PICKLED PEPPERS

Steps:

• Bring a few cups of water to boil while you're prepping the peppers.
• Slice each pepper from stem to end on one side and remove the seeds. A small spoon or the handle of a spoon works great for this.
• Put the peppers in a small bowl as you clean out the seeds and when you're done pour the boiling water over them and let them steep for 5 minutes to remove any remaining seeds. Drain.
• Warm the vinegar and sugar in a saucepan and stir until the sugar is dissolved. You don't need to bring it to a boil. The sugar will dissolve before that.
• Take a quart jar and add the peppercorns, bay leaves, coriander seeds, chilies, and salt to the jar.
• Pour the vinegar and sugar mixture into the jar of chilies. Allow it to cool, then put the lid on and stick in the back of your fridge so you can ignore it for a few weeks. At least 2 anyway! Jamie Oliver says it will keep in the fridge for 4 months but I think mine will be consumed long before that!

AMAZING PICKLED AND MARINATED VEGETABLES

Steps:

• Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
• Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
• Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
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• Choose 1 of the following vegetable and herb options: .