Mediterranean Capsicums
This recipe from GoodLife is a very easy way to preserve capsicums when they’re in season to enjoy all year round. These colourful, flavour-packed capsicums are perfect for platters, pizzas, salads, or stirred through rice dishes and make a real statement in your pantry when stored in 500ml GoodLife jars.
Ingredients
- A mix of large, ripe red and yellow capsicums (avoid green capsicums, as they can be bitter)
- Mrs Rogers Pink Salt
- Mrs Rogers Dried Basil
- Fresh thyme sprigs
- White wine vinegar (not white vinegar)
- Good-quality olive oil with a nice flavour
- 500ml GoodLife Glass Jars
Directions
- Char your capsicums over an open flame to blister the skin then wash off the skin under cold water. If you cook on gas this is easy to do over an element. Make sure all the skin is removed from the capsicums.
- Cut the capsicums in half and remove the stalks, cores, and seeds.
- Pack the prepared capsicums into clean, sterilised* GoodLife glass jars, layering them neatly. Lightly sprinkle each layer with Mrs Rogers salt and dried basil.
- Tuck a fresh thyme sprig into each jar for extra flavour and a pretty finish.
- Pour white wine vinegar over the capsicums until they are fully covered.
- Finish with a layer of olive oil on top, ensuring there is a small gap between the ingredients and the lid.
- Seal the jars tightly and allow them to cool before storing. Store your jars of preserved capsicums in a cool, dark place. They’ll keep well for 6–8 months. Once opened, refrigerate and use within a few weeks.