If Peter Piper picked a peck of Pickles Peppers.....

He'll probably also make these Sweet Peppers Pickled in a sweetish, garlicky liquid.

I always go the 'past the sell by date' table in the fresh produce section of the supermarket and admittedly, sometimes there a heap of shit but that's where I buy banana's for banana bread, over ripe tomatoes for tomato soup and sauces, and sometimes I'm lucky and I get something like this. The sell by date of these was yesterday and they are still fresh enough to pickle and half price!!

As soon as I noticed them I knew I was going to pickle them!

They are delicious with cheese on a sarmie, in a salad, on a burger, with cream cheese on a cracker..... yumnesses all around.

First you slice the tops off and cut the pith and seeds out.

Then you slice them into rings, ± 3-4mm theck

Fill the prepped jars with the sliced peppers, really pack them in and pack them a bit higher than the brim because you can squich them all in.

...you made the pickling liquid

Pour the warm liquid into the jars and fill the the brim.

Here's the recipe

Sweet Pickled Peppers

Ingredients:

2 cups Colored sweet peppers

120ml white Vinegar

120ml Water

60ml white Sugar

5ml Salt

2 cloves Garlic, finely chopped

Method:

Wash the peppers under cold running water.

Slice the tops off and remove the pith and seeds with a small paring knife.

Slice the peppers into rounds ± 3-4mm thick.

Sterilise a jar big enough for all the sliced peppers

Pack the sliced peppers into the jar, overfill it in order to pack it in tight when you close the lid.

Make the pickling liquid; add all the ingredients for the pickling liquid into a small pot and bring to the boil while stirring to desolve the sugar.

Pour the warm liquid over the filled jar right to the brim.

Press the lid onto the whole shebang and seal.

Wash the jars and leave to cool.

The pickles are ready to eat once cooled but are even better if left for a day or two.

Enjoy!!