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Pickled peppers

Michelle – August 2013


Buy long curved red and yellow hot peppers and one or two short ones.


Paint them first!


Find some gloves or be careful to wash hands very well after handling the peppers. If you have cuts on your hands, your hands will hurt!


When the painting is done, split peppers, remove seeds and veins, flatten. Blister them under the broiler and place in a covered bowl or paper bag for 10 min or so. Then remove as much of the skin as possible and slice the peppers lengthwise in wide strips. Drop the strips in a clean 8oz canning jar. 


In a small saucepan bring 6 oz white vinegar, 2 tsp sugar, 1 tsp salt, 2 peeled garlic cloves, 4-5 whole cloves and 2 cardamon seeds to a simmer. Pour over the peppers and apply lid.


Store in the fridge.


Very useful in lots of recipes and also you can use the pickled-pepper-vinegar for dressings and meat marinades.