*  Exported from  MasterCook  *
 
                              Pickled Peppers
 
 Recipe By     : Tesco Vegetarian Summer Collection 1997
 Serving Size  : 1    Preparation Time :0:30
 Categories    : Gifts                            Preserves
                 Vegetables                       New
                 Side Dishes                      Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    red peppers
    2                    yellow peppers
    2                    green peppers
  225      ml            Extra virgin olive oil
    3      tbsp          white wine vinegar
 
 1. Preheat the oven to 200C/400F/Gas 6. Roast the peppers on a baking tray
 for 20 minutes, turning once after 10 minutes. Leave to cool.
 
 2. Remove skins, stalks and seeds. Cut peppers into large pieces.
 
 3. Mix the oil and vinegar together in a jug. Pour this mixture into the
 bottom of a vlean, sterilised jar and fill with the peppers in layers of
 alternating colour (photo shows three layers - green bottom, red middle,
 yellow top - in a square, clamp-top jar). Finish with a layer of oil to
 cover the peppers completely and seal.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Everyone should have these pickles in the kitchen. They turn a
 sandwich into an instant treat and make a much appreciated gift for
 friends, too. 
 
 Makes 1 x 450g (1 lb) jar, plus extra
 Preparation: 10 minutes
 Cooking: 20 minutes
 Calories/fat per jar: 2,075 cals / 63g
 Cost per jar: £3.85