"Pickled Peppers"
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Pickled Peppers

Course: Preserves


  • 240 g mixed peppers cored, piths and seeds removed and sliced
  • 1 red onion cut in half and sliced
  • 125 g fructose
  • 150 mls red wine vinegar
  • 2.5 mls salt
  • 1 stalk rosemary
  • 1 white onion cut in half and sliced


  • place the peppers, red onion, fructose, vinegar, salt and rosemary into a heavy bottomed saucepan
  • bring to the boil and cover and simmer for 30 minutes
  • remove the rosemary stalk, give the peppers a good stir and simmer for another 30 minutes
  • add the white onion, stir the ingredients and continue to simmer with the lid off for 45 minutes
  • and leave for 2 weeks before eating