On the odd occasion I participate in blog events. Sometimes for timeless, sometimes the theme doesn’t excites me…. but I think that are a funny. I read and a Like a lot the talented Johanna’s blog: The passionate cook that this month she is hosting the event: Waiter! There's something in my... savoury preserve!
As this month I had made kumquat preserved in light syrup, I felt able to intrude for the world of the preserves and make these sweet red peppers,and this is my contribution.The preserve are combined very well with lamb meat or pork as alone too. They have a sweet flavor and a bit acid, they are soft but consistent. And the best thing is that the recipe is very simple to make.
Sweet and sour peppers in preserve
10 large red peppers – cut in rectangles
1 tablespoon salt
3 cups sugar
1 cups cider, or apple vinegar
1 cup alcohol vinegar
1 teaspoon rosemary
1 teaspoon ground cardamom
Wash the red pepper and cut in rectangles, take off the white part .and seeds.
Sprinkle the red pepper whit salt; let stand for four hours. Rinse in a strainerPlace the pepper, sugar, cardamom, rosemary and vinegar in a large kettle and cook until tick. Ladle into hot sterilized pint jars leaving ¼ inch head space. Wipe rims and adjust lids. Process in a boiling bath for 5 minutes