Turmeric Pickled Bell Peppers

Ingredients

• Large young bell peppers (seeds and stem left on)
• Salt
• Water
• Vinegar
• Turmeric

Method

1. 1 Cut a slit in one side of each pepper between the large veins, leaving seeds and stem intact. Do not cut through the veins.
2. 2 Place peppers in a container. Pour boiling salt water over them, ensuring the liquid enters through the slit. Keep tightly covered.
3. 3 Change the salt water daily for three weeks. Keep peppers tightly sealed during this period.
4. 4 Once peppers turn a good green, transfer them to pots. Cover with cold vinegar and a little turmeric.