Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 2tablespoons white sugar
- 1 1/2 cup white vinegar
- 15-20 red capsicums
- 1/2 cup olive oil
- 3 cloves garlic, sliced
Nutrition per serving
1720kJ / 410Cal
1720 Kilojoules or 410 Calories
20% of daily energy intake*
Protein
5.0grams
Fat
27.8grams
Carbs
35.0grams
Sugars
34.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Place capsicums into a large roasting pan. Bake for 30 minutes or until soft. Set aside to cool.
Step 2 of 4
Meanwhile, combine sugar, 1/4 cup salt, oil, vinegar and 2 1/2 cups water in a saucepan. Bring to the boil over high heat. Remove from heat and set aside to cool completely.
Step 3 of 4
Peel capsicum and discard skins and seeds. Thickly slice capsicums and place into sterilised jars, adding garlic as you go.
Step 4 of 4
Pour vinegar mixture over to cover. Seal jars and leave overnight before using. Refigerate for up to 6 months.
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