There is no toastie in the world that can not be made better by these pickled red peppers.
And I swear to you these are beyond easy to make despite the fact that I've turned the how to description into a god damned novel and probably over-shared and rambled this post into oblivion. Apologies for that.... It's 5am at the moment and I've had barely any sleep all week. I may be somewhat delirious... But happy, so just go with it :)
Oooooh! I almost forgot to mention... You can also swap out the peppers for baby cucumbers! Just use a little more vinegar and maybe add some dill. Who doesn't adore pickles? If you put your hand up for that, you gotta admit it- you're kinda a weirdo. No less loved or welcome here, but odd nonetheless.
You will need about 3 large capsicums to fill a decent sized jar.
There is two ways you can make these, taste wise there's not an awful lot of difference, it just depends on your own preferences and any extra add ins you plan on using.
Firstly, you need to put your capsicums in a baking dish. Not a flat one cuz you need water in with them so find one with sides high enough that you don't have to deal with any spillage. Add maybe 3/4 cup of water, you can just eyeball the amount and give yourself enough to create a little steam and not burn out during the cooking time. Oh, and it's up to you whether you leave them whole or cut them in half straight down the middle, don't worry about de-seeding or anything now, it'll be easier later and you'll waste less of the fleshy bits. Cover the pan tightly with foil and bake at 400'F for probably just over an hour or until your peppers are soft.
Once out the oven, allow them to sit for 20 mins or so under the foil. I don't usually wait too long after this or worry about letting them cool any and if you cook as much as I do your fingers will be just as de-sensitised so get on in there and start peeling. For the rest of you, just take care cuz they will still be pretty toasty. The flesh will easily come away from the stem and if the seeds are being particularly annoying and sticky just give the peeled strips of capsicum you've torn a quick dip under some cool running water. You can rip or cut them into whatever sized strip or chunk you like. Don't make them too thin or small if you plan on heating them in the pickling juices tho.
Once out the oven, allow them to sit for 20 mins or so under the foil. I don't usually wait too long after this or worry about letting them cool any and if you cook as much as I do your fingers will be just as de-sensitised so get on in there and start peeling. For the rest of you, just take care cuz they will still be pretty toasty. The flesh will easily come away from the stem and if the seeds are being particularly annoying and sticky just give the peeled strips of capsicum you've torn a quick dip under some cool running water. You can rip or cut them into whatever sized strip or chunk you like. Don't make them too thin or small if you plan on heating them in the pickling juices tho.
[ if ever you overcook the peppers and they come out the oven like mush, don't stress cuz they will easily enough be turned into a killer capsicum pesto or any kind of spread you'd like. ]
Now here's where you can go either way- to cook the pickling juice or not to cook the pickling juice. Totally up to you. If you want to use the finished product right away then probably go with the heated version as it'll deepen the flavours a little more quickly, otherwise they'll come out all the same overnight in the fridge.
* In a pot (or a bowl) add your cooked peppers and enough of the water from the baking dish to not quite cover them.
* Next, a generous grind of fresh salt and pepper.
* One heaped Tbs of brown sugar.
* One large clove of garlic roughly chopped.
* A small splash of sesame oil and a slightly larger one of olive oil.
* I don't use this step cuz I have a house full of scardy cats who would complain but if you like it hot, throw in a chopped fresh chilli or a couple whole dried ones.
* 1/4 cup plus 1 or 2 Tbs of white vinegar.
This is the basic base. From here, have a taste, adjust the balance to your own palate if needed. Then, if you'd like to, you can put some of your own flavours in there. Mustard, mustard seeds, herbs, spices, whatever tickles your fancy. That's part of the fun really cuz you can change the optional extras every time or add none at all and it'll always be great.
So, if you are doing the chilled version just give it all a good stir about and let it sit until it's cool, jar it up and stick it in the fridge. It will get better and better over the next few days. Also.. Bonus- it keeps really well.
If you're wanting to use this for lunch right away or in another dish (quiche, pasta sauce, baked into some rolls with ham and cheese... Omg good) then you have your mixture in the pot. Give it all a good swish about, let the flavours get nice and cosy together. Put it on a low to med heat, keeping a close eye on it. You don't want it to actually fully boil, lest your capsicum start breaking down but you want to let it get a little bubbly and sit at an almost boil perhaps a minute before turning it down to a low simmer. Leave it uncovered, and occasionally give the pot a wee swirl about. In about 4 or 5 minutes they should be ready to go. Take them off the heat, transfer with the liquid into the clean dry sterilised jar of your choice and leave it sit uncovered on the bench to cool before you put it in the fridge.
[ another totally awesome addition to making this is that after it's spent a night in the fridge chilling and developing its flavour you will be able to add a spoon or two of the liquid to your salad dressings for an extra kick or drizzle some straight on a salad by itself. One of my favourites is having a big bowl of steamed mixed vegetables, throw in a little bit of butter to melt through them and add a few strips of the peppers and a couple spoons of the juice, stir it together and enjoy. ]
So, if you are doing the chilled version just give it all a good stir about and let it sit until it's cool, jar it up and stick it in the fridge. It will get better and better over the next few days. Also.. Bonus- it keeps really well.
If you're wanting to use this for lunch right away or in another dish (quiche, pasta sauce, baked into some rolls with ham and cheese... Omg good) then you have your mixture in the pot. Give it all a good swish about, let the flavours get nice and cosy together. Put it on a low to med heat, keeping a close eye on it. You don't want it to actually fully boil, lest your capsicum start breaking down but you want to let it get a little bubbly and sit at an almost boil perhaps a minute before turning it down to a low simmer. Leave it uncovered, and occasionally give the pot a wee swirl about. In about 4 or 5 minutes they should be ready to go. Take them off the heat, transfer with the liquid into the clean dry sterilised jar of your choice and leave it sit uncovered on the bench to cool before you put it in the fridge.
[ another totally awesome addition to making this is that after it's spent a night in the fridge chilling and developing its flavour you will be able to add a spoon or two of the liquid to your salad dressings for an extra kick or drizzle some straight on a salad by itself. One of my favourites is having a big bowl of steamed mixed vegetables, throw in a little bit of butter to melt through them and add a few strips of the peppers and a couple spoons of the juice, stir it together and enjoy. ]
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