Pickled pepper pot

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• Makes 1 litre
• approx 400g baby peppers
• 4  medium-hot red chillies
• extra-virgin olive oil (approx 600ml)
• for the Poaching Liquor
• Half teaspoon(s) coriander seeds
• Half teaspoon(s) cloves
• Half teaspoon(s) black peppercorns
• Half teaspoon(s) fennel seeds
• 10 clove(s) garlic, peeled
• 2 tablespoon(s) sea salt
• 1 liter(s) cider vinegar
• 1 liter(s) water

Method

1. Place all the ingredients for the poaching liquor in a large saucepan, bring to the boil, cover and simmer over a low heat for 10 minutes. Halve the peppers and chillies, removing any seeds and membranes, add them to the poaching liquor, bring back to the boil and simmer for 7-8 minutes.
2. Stir the peppers to dislodge any spices trapped in the cups, then transfer the vegetables (including the garlic cloves) to a colander using a slotted spoon and leave for a few minutes for the surface moisture to evaporate. Spread the peppers and chillies out on a plate without touching them, as they are now sterilised. Heat a ridged griddle over a high heat, drizzle a little oil over the vegetables and grill for about 1 minute on either side to colour them, using tongs to move them around.
3. Pack them into sterilised jars, fill with olive oil to cover, seal and leave to cool. Invert and turn the jars back up the right way to bring up any trapped air bubbles. Store in the fridge for up to three months. They can also be eaten as soon as they are made, though ideally give them 48 hours. Consume relatively soon after opening.

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