Capsicum and onion pickle
Capsicum is the star performer in this colourful, low-fat pickle.
|
0:10
To Prep |
0:20
To Cook |
9
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
4
AVG RATING (1 Member) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 265kJ |
Fat saturated g |
|
Fat Total 0.50g |
Carbohydrate sugars g |
|
Carbohydrate Total 12.00g |
Dietary Fibre 2.50g |
|
Protein 2.50g |
Cholesterol mg |
|
Sodium mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Place the capsicum, onion, vinegar, water, coriander seeds, sugar and salt in a medium saucepan and bring to the boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, for 18-20 minutes or until capsicum and onion soften. Remove from heat. Transfer to a heatproof bowl. Sprinkle with parsley leaves and serve immediately.
Leftovers: Use the white wine vinegar in salad dressings.
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