Brisbane Local Food

Growing local


Makes approx 6 Cups


1– 1.5kg Red Capsicums or I double if not using Yellow

1 - 1.5kg Yellow Capsicums

5 Cups White Wine Vinegar

1 Tablespoon Salt

1 1/2 Tablespoons Coriander Seeds

4 to 6 Bay Leaves

Optional – a few sprigs of any of your Other Favourite Herbs (these must be washed and dried)


Blacken the skins of the Capsicums over a flame or under a grill but do keep an eye on them and turn as they blacken. Put blackened Capsicums into double freezer or plastic bags (this will allow the Capsicums to steam in the bags. When cooled the skins should fall away when rubbed.

Set a colander over a large bowl, hold the Capsicums over the colander and remove the skin. Break the Caps open and take out the seeds (I always take out the growing end and find the seeds usually come attached with it) allowing the juices to collect in the bowl. Discard the growing end and seeds. Pull Caps apart along the natural ribs, add the segments to the bowl of juices.

In a large nonreactive saucepan combine the Capsicums and Juices, the Vinegar and the Salt. Bring this to the boil and simmer for 10mins.

With a slotted spoon, divide Caps between warm jars, adding a few Coriander Seeds and Bay Leaves (with other Herbs if wanted) to each jar.

Boil Vinegar mixture for 10 minutes or until reduced by half. Cover the Caps with Vinegar mixture, seal the jars, and process in a boiling water bath for 10 mins up to 500ml jars and 15 mins for jars up to 1ltr. Let the jars cool completely before checking seals and storing.


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Mmmmm! Thank you Dianne :-)


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