The peppadews growing at Fairview self-seeds and we find ourselves in a constant supply of these deliciously piquant little peppers. The green shaped ones will all turn red at some stage – I quite like the look of a combination of green and red in one jar. I use it in omelets, pasta dishes, in salad and stuffed with cream cheese it makes a lovely snack served with an ice-cold beer. When we lived in Shoal Lake in Canada, I had a Ukranian neighbour (Baba Stech) who taught me a thing or two about pickling, but a word of special thanks have to go to David Elston who got the plants from us, but took the pickling process to the next level. I gladly share my recipe with you:
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