Pickled Peppers
Ingredients
- 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
Method
- 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
- Place into a sterilized glass jar
- and leave for 2 weeks before eating