Pickled Peppers

1 Kg (2 Pounds) Firm Red, Green & Yellow Peppers
A Few Chillies – Optional
2 Cups White Vinegar
1 Cup Oil – I have cut it down to 3/4 cup
1 Cup Sugar

1. Slice the peppers into 1/4’s and remove pips
2. In a large pot bring the vinegar, oil & Sugar to the boil.
3. Add the peppers to the boiling liquid and allow to simmer for 3-4 minutes.
4. Remove from the heat and pack into jars with the liquid.
5. Allow to cool and refrigerate until needed.

FOR MUSHROOMS & ARTICHOKES leave out the Sugar and add 1 tsp salt.

Pickled Cauliflower

One Head Of Cauliflower
3 Cloves Garlic
2 1/2 Cups Water
1 Cup White Vinegar
3 Tbls Sugar
1 Tbls Salt
5 Peppercorns
3 Bayleaves

1. Cut the head of cauliflower in small florettes.
2. Pack into a jar with the garlic.
3. Place the water, vinegar, sugar, salt, peppercorns & bayleaves into a saucepan and bring to the boil.
4. Remove from heat and allow to cool slightly.
5. Pour over the cauliflower and leave open until cool
6. Seal the jar and leave on the counter for 24 hour.
7. Place in the fridge and enjoy

Sweet And Sour Pickled Cucumbers

24 baby cucumbers
1 Cup white vinegar
3 Cups water
3 Bay leaves
1 Tbls salt
3 Tbls sugar
10 Peppercorns
3 Whole cloves garlic, peeled
2 Whole chillies

1. Place all ingredients except cucumbers in a saucepan.
2. Stir till sugar has dissolved.
3. Bring to the boil. Switch off the heat and leave for 5 minutes.
4. Wash cucumbers and pack into a jar or 2 litre container.
5. Pour pickling liquid over the cucumbers. Leave to cool.
6. Refrigerate for 4-5 days before eating.