Garlic Pickled Peppers


  • 1kg (approximately 24) long, thin light green or yellow peppers
  • 4 tbsp salt
  • ¼ tsp ground allspice
  • ½   tsp celery seeds
  • ½ tsp yellow mustard seeds
  • 6 cloves garlic, thinly sliced
  • 2 tbsp sugar
  • 1 bottle Wild’s Ezy-Sauce
  • 3 cups water


  1. Cut tops from peppers, deseed, and thickly slice. Place peppers in a basin, sprinkle with salt and cover with boiling water. Stand for 2 hours, drain and rinse well.
  2. Mix allspice, celery seeds and mustard seeds together. Sprinkle over peppers. Divide peppers into sterilized jars and add garlic slices to each. 
  3. Add Wild’s Ezy-Sauce, water and sugar to a saucepan. Bring to the boil and cook for 5 minutes. Pour over peppers and cover loosely. Allow to cool, and then seal.

Makes approximately 1.5 litres.

Preparation time: 10 minutes plus 2 hours standing time

Cook time: 5 minutes