Spicy Hungarian salami is famous all over the world. It’s particularly good served with sweet and sour pickled capsicums on white, crusty bread: a real treat at the end of the day.
- 500 g red, yellow and green mini capsicums (peppers)
- 4 sprigs dill
- 4 sprigs tarragon
- 1 garlic clove
- 150 ml (11⁄4 cups) white wine vinegar 80 g (6 tbsp) sugar
- 1 tsp mustard seeds
- 1⁄2 tsp caraway
- 1 bay leaf
- Hungarian salami
- White bread stick
Remove the stems from the capsicums. Boil the capsicums in salted water for 10 minutes, then drain. Layer them in a pickling jar while still hot, together with the dill and tarragon.
Peel and finely slice the garlic. Combine 150 ml (11⁄4 cups) water with the garlic, vinegar, sugar, mustard seeds, caraway, bay leaf and 5 g salt in a small saucepan. Bring to a boil. Simmer for 1 minute and pour hot over the capsicums.
Leave to cool, seal and store in the refrigerator. These pickled capsicums taste best after a few days.
Refrigerated, they will keep for up to 14 days, but they don’t usually make it that long. Especially if you have them with salami on white, crusty bread.
Images and recipes from Dining at Dusk by Stevan Paul, photography by Daniela Haug. Murdoch Books RRP $39.99’.