Recipe

Marinated capsicums

Marinated capsicums can be stored in the refrigerator for up to three months; add them to your next anti pasta platter for a burst of colour, texture and flavour.

Dec 31, 2010 1:00pm
  • 40 mins cooking
  • Makes 4 Cup
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Ingredients

Marinated capsicums
  • 3 red capsicums (bell peppers) (600g)
  • 3 yellow capsicums (bell peppers) (600g)
  • 1 litre (4 cups) white vinegar
  • 2 cup (500ml) water
  • 2 teaspoon salt
  • 1 clove garlic, sliced finely
  • 1/2 teaspoon dried thyme
  • 3 dried bay leaves
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 cup (375ml) hot olive oil, approximately

Method

Marinated capsicums
  • 1
    Remove seeds and membranes from capsicums; cut capsicums into 4cm (1½-inch) strips. Heat vinegar, the water and salt in non-reactive pan until hot; do not boil. Add capsicum; simmer gently, uncovered, for 15 minutes; drain. Discard vinegar mixture.
  • 2
    Combine hot capsicum, garlic, thyme, bay leaves and pepper in large heatproof bowl. Add hot oil, taking care, as it will bubble. Place capsicum mixture in sterilised 1 litre (4-cup) jar; top with enough oil to cover capsicum, leaving 1cm (½-inch) space between capsicum and top of jar. Seal while hot.

Notes

Marinated capsicums can be stored in the refrigerator for up to three months.

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