Pickled Capsicums is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic preserve of chillies that are brined and preserved in vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Capsicums.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PICKLED CAPSICUMS.
385. INGREDIENTS.—Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of grated nutmeg, to each quart; brine.
Mode.—Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over.
Modern Redaction
Ingredients:
500g fresh chillies
600ml vinegar
1/4 tsp ground mace
1/4 tsp freshly-grated nutmeg
strong brine (100g salt per 1l of water)
Method:
Choose or pick chillies with the stalks still on. Use a sharp knife to slit then down one side and remove the seeds, if desired (I don't bother).
Place in a bowl and cover with strong brine. The following day pour out the brine and replace with fresh brine. Repeat the brining process for 3 days.
When the brining is complete, drain the chillies then lay out on a cloth and pat dry, until completely free of moisture then pack into jars.
Combine the vinegar and spices (make certain there is enough vinegar to cover) in a pan and bring to a boil. Take off the heat and pour over the chillies. Seal the jars with vinegar-proof lids and put aside to cool. Store in a dark cupboard to mature for at least 3 weeks before use.
