Jeez you would think it’s still summer (except from about 3am to 7am when it gets a bit nippy). Supposed to be 29 here today, I’m hiding inside till it cools down this evening 
No flashy pics today, the camera is still having a bit of a hissy fit, and I’m back on the old computer
I have finished two of the plain coloured naps that I had cut out, they are taking a bit longer than expected as I am adding gussets to them all (Cam has been having “stuff” fall out the leg holes of his nappies – no don’t eat the raisins off the floor dear…), hopefully the gussets will help with that. Now I’m about to cut out a couple of pairs of PJs for Cam, and I will need to start on his sleeping bag soon, he was so cold when he got up this morning as he had no blankets on at all (after sleeping all night, what a good boy).
Anyway I promised a TNNer the pickled capsicums recipe, so here it is:
PICKLED CAPSICUMS
1kg Capsicums
2C sugar
2C water
2C white vinegar
8 cloves of garlic
1/2tsp salt per jar
1T olive oil per jar
Mustard seeds (optional)
Sterilize jars and lids.
De-seed capsicums,slice and pack into jars. Fill the jars with boiling water.
Heat the sugar, water and vinegar. Cook till the sugar is dissolved.
Empty the water from the jars. Add the salt and oil to each jar, add the garlic, and if you like some mustard seeds. Fill each jar with the pickling liquid, top up with water if necessary.
Good to eat about two weeks after pickling.
I usually get about 4 jars from a kg of capsicums. They look nicer if you can get a mix of colours. Enjoy!
