Long green pepper pickle

Long green pepper pickle

By
From
Turquoise
Makes
1 kg
Photographer
Lisa Cohen and William Meppem

This pickle is made from long, mild green peppers – although it works equally well with hot peppers. Pickled peppers and chillies are often served at the start of a Turkish meal to stimulate the appetite.

Ingredients

Quantity Ingredient
1kg long green peppers
2 red bullet chillies
4 garlic cloves
1 tablespoon coriander seeds
1 litre water
400ml white-wine vinegar
60g sea salt
1 cup mint leaves, washed and dried

Method

  1. Wash the peppers and chillies, then prick them all over with a thin skewer or toothpick and set aside in a large ceramic bowl or dish.
  2. In a large, heavy-based, non-reactive saucepan, combine the garlic, coriander seeds, water, vinegar and salt. Bring to the boil and pour over the peppers and chillies. Leave to macerate until cold.
  3. Return everything to the saucepan and return to the boil. Divide the mint between two sterilised 500 ml jars, then divide the pepper mixture as well and pour in the liquid. Seal the jars and turn them upside-down a few times to distribute the ingredients evenly. Leave in a cool, dry place for a week before using. The pickles will keep in the refrigerator for up to a month after opening.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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