Photo: Cuisine magazine NZ
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Ingredients
- 1 each red, yellow and orange capsicums, cored and diced 2cm
- 2 cobs sweetcorn, kernels removed
- 1 onion, chopped
- 4 tablespoons salt
- 500g cherry tomatoes
- 1 teaspoon white mustard seeds
- 1?2 teaspoon cumin seeds
- 1?2 teaspoon coriander seeds
- 1?2 teaspoon whole black peppercorns
- 6 small dried chillies
- 500ml white wine vinegar
- 2?3 cup sugar
- 1?4 teaspoon turmeric
Method
Place the capsicum dice in a colander with the corn and onion. Toss with the salt and leave for 2-4 hours. Rinse well with cold water and shake dry.
Wash the cherry tomatoes and cut a small cross in the base of each. Set aside.
Heat a saucepan over medium heat and add the mustard, cumin and coriander seeds, peppercorns and chillies and fry, stirring, for 1 minute until fragrant. Add the vinegar, sugar and turmeric, and bring to the boil, stirring to dissolve the sugar.
Add the tomatoes and the rinsed capsicum, corn and onion to the vinegar mixture. Cover and bring to the boil.
If using immediately, set aside to cool, stirring occasionally.
To preserve, carefully spoon into hot, sterilised jars while the pickle is still hot. Seal. Use within 2 months. Makes 1 litre.
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