Mediterranean Capsicums
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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
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A mix of large, ripe red and yellow capsicums (avoid green capsicums, as they can be bitter)
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Mrs Rogers Pink Salt
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Mrs Rogers Dried Basil
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Fresh thyme sprigs
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White wine vinegar (not white vinegar)
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Good-quality olive oil with a nice flavour
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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.
Recipe Note
*How to Sterilise Jars (Oven Method)
1. Heat oven to 120°C-140°C.
2. Wash jars in hot, soapy water and rinse well.
3. Place wet jars upright on a lined baking tray, ensuring they are not touching. Put in the oven to dry completely, this should take about 10-15 minutes until dry and hot.
4. Turn off the oven and leave the jars inside to keep them warm and sterile until you are ready to fill them. Use oven mitts, potholders or thick cloths to handle hot jars. Keep your fingers away from the rims once jars are sterilised.
5. Fill hot jars with hot preserves (jam, chutney) to prevent them from cracking. Crucially, allow them to cool to room temperature before filling with cold-filled preserves to prevent thermal shock.You want to fill them not quite to the top, leave about 1/2 cm gap at the top between the preserve and the lid.
6. While everything is still hot, cover the jars with their lid, these lids are fantastic for indicating that your jars are sealed as the button will suck in when sealed.