I always like to BBQ some red peppers when we get out the BBQ on the weekends or special occasions. This recipe is a great way to use up the leftovers and to keep the lovely smoke flavour of the BBQ going after it’s finished. Adding green chilli was my partner Phil’s idea and they are really delicious as pickles.
Cut peppers in half and remove seeds, cut into quarters Pierce chillies with a sharp knife to allow brine to penetrate inside the chilli Toss the red peppers in olive oil, salt and pepper Cook the red peppers and the whole chillies on the BBQ until charred and cooked through, allow to cool down Make the brine by combining the vinegar, water and sugar in a saucepan stir to dissolve and heat until boiling Makes about 1 750 ml jar or 2 500ml jars Pack each clean dry jar (washed with hot soapy water) with the spices, peppers and chillies. Pour over the hot brine and wipe rims of the jars clean with a clean tea towel Add a seal of olive oil Seal with the lids and allow to cool down on the bench. Refrigerate and use within 3 months Delicious in sandwiches, salads or as part of a mezze plate. The pickling takes some of the heat out of the chillies. Charred BBQ red pepper quick pickle
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