Garlic and herb marinated rainbow capsicums
Use this simple marinated capsicum pickle recipe from Kane Pollard to add extra punch and flavour to your dishes. They make an excellent addition to a grazing platter or salad.
Garlic and herb marinated rainbow capsicums
makes 2 litre jar
2kg mixed capsicum
1 tbsp olive oil
1 tbsp salt
10 cloves of garlic, peeled and sliced
½ bunch rosemary
1 bunch thyme
olive oil to cover
Preheat oven to the max, around 240C to 260C. Wash all the capsicum, then lightly rub them in olive oil and salt. Place in the oven for 20 minutes until the skins have blistered, remove from oven and cover with foil and allow to steam (this helps the skins peel away and the flesh to cook through).
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Peel the skin and stem away from the capsicums, and gently rinse in a pool of water to help the seeds escape. Pat the capsicum dry using paper towel, then slice and place in a heavy-based pot.
Place the garlic and herbs in the pot with the sliced capsicum, and add enough olive oil to cover the mix. You will need around 400-500ml. Put the pot on a medium heat and cook down the excess moisture. This helps the marinated capsicums last longer, and allows the flavour of the garlic and herbs to permeate. Store in the fridge.
Kane’s note: A great way to capture the capsicum glut. A tasty addition to a grazing board or salad.
This article first appeared in the March 2025 issue of SALIFE magazine.
