PorfyronPepper pickle (Toursi piperies)
Use up some of the abundant sweet peppers at the end of the summer to make this pickle!
1 kg sweet red & green peppers, plus one sharp red pepper for extra bite (opt.)
200 g onions
1 Tablespoon salt
100 g sugar, more or less to taste
300 ml red wine vinegar
1 Tablespoon mustard powder
1 Tablespoon Worcestershire sauce or soy sauce
Wash the peppers and peel the onions and chop everything in chunks.
Place the vegetables in a large pan with the salt, sugar, vinegar and mustard and bring to the boil. Boil for 10 minutes, then add the Worcesterchire or soy sauce and immediately pack into hot, clean gass jars. Seal with undamaged screw-top lids and turn the jars upside down. Allow to cool for 20 minutes, then label the jars. The pickle will be ready to eat in bout 10 days, and will keep all winter.
