November 2023
Inspiration: Pat Corbin. River Cottage Handbook No’ 2.
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Ingredients: (* from our garden)
1.5 kgs red peppers.*
300 gs red chillies.*
100gs fresh root ginger or powder.
700 ml cider vinegar.*
1 kg white sugar.
4 – 6 lemons.*
2 tsp salt (or to taste).
Overview.
This is simple and wonderful and potentially goes with almost everything; falafals, veggie burgers, cheese and salad pitta sandwiches, a cheeky spoon wandering dangerously in the fridge … the list is endless, as you will discover. And it’s super easy.
Added to which, it’s now coming to the end of the pepper season and it’s time to just use up remaining summer veg. What better way, I ask myself, to keep that taste of summer sunshine come the winter months.
Process.
Cut, clean and chop the peppers and chillies before adding the ginger and blitz in a food processor. Add the mixture to the vinegar and slowly bring to the boil, then add the sugar, lemon juice and salt, stirring to dissolve the sugar.
Bring to the boil for about 5 minutes, remove from the heat and cool before pouring into sterilised jars.
Use within 12 months …. Which is very easily done!
Let me assure you that these two bad boys will not suffice my winter needs …… if even remotely in doubt, make more. And this also makes an outstanding Christmas present …. or any time present …. if you’ve enough to share that is!!!