Beyond flavor, pickling peppers has several benefits: This recipe comes from the Ball Canning Back to Basics Book called “Hot ...

Pour the hot brine over the peppers, ensuring all pieces are completely submerged. Seal the jars and pasteurise for 10-15 minutes in water just below boiling. What to serve pickled peppers with?

Add the sliced peppers, onion and chilli to this pickling base and refrigerate. Score the kahawai skin in a criss-cross pattern. Dredge the fillets in tapioca flour. Heat shallot oil in a pan and ...