27 Sept 2007

WTSIM ! Sweet and sour peppers in preserve

B&T sweet pepper1

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

 Sweet Red pepper

   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 strainer

Place 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


Finla said...

It looks delicious and the colours are wonderful

thepassionatecook said...

mmmh - que rico! i especially like the addition of cardamom... sounds like one to try soon! thanks so much for participating in this round - here's to many more!!!

Flor de Sal said...

I have already tried to something similar but the resul wasn't that good! Next time i will follow you recepy, maybe I wiil get luckier!

KellytheCulinarian said...

Yum! Looks really tasty and savory.

Anonymous said...

Omg! I wasn't sure what people were going to come up with when I saw the topic was savoury preserves, but holy cow that looks good! I love roasted peppers, and this seems to capture their essence. Nicely done.

Sylvia said...

Thanks Happy cook

You welcome Johana,I really appreciate in participate, was so fun.And Thanks for your visit.

Flor de sal .I hope so. Thanks for your visit.

Kelly, is true is really taste and savory.

Thank you Hillary,I have fun make this preserve and the result was very very satisfactory.

zlamushka said...

Hey, I was introduced to your blog through the WTISIN... round-up. I love pickled anything, especially the spicy type. Would love to get a jar for myself ;-) I myself am hosting an event that is dedicated to giving food as a present. I would love you to have a look and maybe you could come up with something? http://www.burntmouth.com/2007/10/spoonful-of-christmas.html