Pickled peppers

Great with cheese or serve as an accompaniment.

Ingredients

175 g	Vine-sweet mini peppers, assorted coloured (Main)
2	Shallots, peeled and quartered
2 sprigs	French tarragon
¾ cup	Sugar
¾ cup	White vinegar
¼ cup	Water

Directions

1. Halve the peppers and remove any seeds. Place in a preserving jar. Add the shallots and the tarragon, if using.
2. Bring the sugar, vinegar and water to the boil. Simmer for 45 minutes. Pour over the peppers to cover. Seal. Stand until cool, then chill. Allow the flavours to develop for at least 3 days before serving.

See more of Jan's capsicum delights

• Stir-fried capsicums with chicken

• Mediterranean-style palermos