PICKLED PEPPADEWS
- 1,5 kg peppadews
- 250 ml coarse salt
- 2 liters cold water
- boiling water (enough to cover peppers)
- 750 ml white wine vinegar and 1 cup water
- 15 ml mustard seeds
- 4 whole cloves
- 5 ml peppercorns
- 2 – 3 bay leaves
- 2 – 3 red chilies
- 1 ¼ cup of white sugar
Cut off all stems from the peppers, make a slit in each pepper and remove seeds.
Dissolve salt in cold water and soak peppers overnight in the salt water.
Drain and rinse twice in fresh cold water the next day.
Pour boiling water over peppers and allow to stand for 20 minutes and drain.
Pack the peppers into sterilized jars.
Heat vinegar and one cup of water and add remaining ingredients.
Bring to boil, reduce the heat and simmer for 2 minutes. Pour the vinegar mixture over the peppers in the jars.
Seal the jars and leave 2 – 3 weeks.
Recipe and photo: Tosca de Villiers
