At the Angela Day cookery school, we’ve had a bumper crop this year of Peppadews, those unique local peppers, as have many of readers, judging by the number of requests we have had for this recipe.
250ml coarse salt
2 litres cold water
750ml white wine vinegar
15ml mustard seeds
4 whole cloves
2-3 bay leaves
2-3 red chillies
Make a slit in the peppers and remove seeds.
Dissolve salt in cold water and soak peppers overnight. Weigh down with a plate to keep them under the water.
Drain and rinse in fresh cold water. Drain again.
Pour boiling water over peppers and allow to stand for 20 minutes. Drain.
Pack into sterilised jars.
Heat vinegar and add remaining ingredients. Bring to boil, reduce heat and simmer for 2 minutes.
Pour over peppers.
Seal jars and leave for 2-3 weeks before using.
l Use less sugar to make a tart pickle.