At the beginning of this month, Tandy set a regional and seasonal challenge to use a seasonal ingredient in a preserve: something to keep for a rainy day and included in this challenge is a giveaway – the chance to win a copy of LOVE AND FOOD, the market cookbook. My entry is Preserved Peppadews. Now I know that majority of people do not have the privilege of having peppadews growing in their garden; chillies of any variety work equally as well. I have not specified measurements as it will depend on the quantity of peppadews or chillies you are using, but a good guide line would be for every 2.5 cups of vinegar, use 2.5 cups water and 2 cups sugar.
- Halve and seed the peppadews and lay out on a tray and cover with salt. Let stand overnight.
- Rince the peppadews and set aside to drain in a colander.
- Heat the vinegar, water and sugar in a pot, bring to the boil and simmer for 5 minutes.
- While boiling the liquid sterilise bottles and lids in another pot or pour a little water into each bottle and lid and boil in the microwave and pour the water out (do be careful).
- Fill each hot bottle with peppadews and compact a them down.
- Fill each bottle with the pickling liquid until full and compact the peppadews a little more and top up with additional liquid if required.
- Seal and store.