Chilli and capsicum pickle
Nutrition Info.(per serve)
¾ cup dark malt vinegar
40g soft brown sugarlight brown cane sugarX
4 bay leaves
3 sprigs rosemary
1 teaspoon mustard seeds
2 cloves garlic, thinly sliced
1 red and 2 yellow capsicums, very thinly sliced
1 red onion, very thinly sliced
3 red chillies, very thinly sliced
Total fat 0g
Saturated fat 0g
Dietary fibre 1g
1 In a saucepan, place vinegar and sugar. Heat over medium-low until sugar has dissolved. Remove from heat. Add next 5 ingredients. Leave to cool completely.
2 In a shallow dish, arrange veges and pour over vinegar mix.
3 Transfer to a sterilised jar and leave for at least 5 hours or overnight before using. Keep chilled. Use within 3 days of making.
Make it gluten free: Use white wine vinegar.
Make it vegan: Use a vegan vinegar.
Tasty with barbecued meats, kebabs and salads