| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Gifts, Preserves, Vegetables, New, Side dishes |
1 |
Servings |
INGREDIENTS
| 2 |
|
Red peppers |
| 2 |
|
Yellow peppers |
| 2 |
|
Green peppers |
| 225 |
ml |
Extra virgin olive oil |
| 3 |
tb |
White wine vinegar |
INSTRUCTIONS
1. Preheat the oven to 200C/400F/Gas 6. Roast the peppers on a baking tray
for 20 minutes, turning once after 10 minutes. Leave to cool.
2. Remove skins, stalks and seeds. Cut peppers into large pieces.
3. Mix the oil and vinegar together in a jug. Pour this mixture into the
bottom of a vlean, sterilised jar and fill with the peppers in layers of
alternating colour (photo shows three layers - green bottom, red middle,
yellow top - in a square, clamp-top jar). Finish with a layer of oil to
cover the peppers completely and seal.
NOTES : Everyone should have these pickles in the kitchen. They turn a
sandwich into an instant treat and make a much appreciated gift for
friends, too. Makes 1 x 450g (1 lb) jar, plus extra Preparation: 10 minutes
Cooking: 20 minutes Calories/fat per jar: 2,075 cals / 63g Cost per jar:
£3.85
Recipe by: Tesco Vegetarian Summer Collection 1997 Posted to MC-Recipe
Digest V1 #656 by Kerry Erwin <kerry@north.org> on Jul 06, 1997
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