This is a quick fridge pickle that's easy to prepare and ready to eat in a couple of months. These are great in salads, or with a sandwich.<br /><br />500g or enough peppers to fill a large wide mouth Mason jar<br />some little carrots<br />2.5 cups of water<br />2.5 cups of vinegar (mixed white with rice & cider)<br />2 Tbsp of peppercorns<br />2 Bay Leaves<br />2 Tbsp coriander<br />4 cloves garlic<br />2 Tbsp dried chopped onion<br />3 Tbsp sugar<br />3 Tbsp salt<br /><br />Poke holes in peppers. <br />Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pack the peppers & carrots into a sterilized wide mouth 1.5L Mason jar. Pour the pickling liquid over the peppers, put on a lid and stick in the fridge.<br />**This is a fridge pickle - they are NOT shelf stable, must be kept refrigerated and must be eaten with 2-3 months.
