Recipe: Pickled Capsicum with Salami Baguette »

An easy and delicious snack from Dining at Dusk by Stevan Paul

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Pickled capsicum with salami baguette from Dining at Dusk

Pickled capsicum with salami baguette from Dining at Dusk [©Murdoch Books]

<i>Dining at Dusk</i> by Stevan Paul


As the sun dips towards the horizon and the evening draws in can be a magical time and it's often when family and friends gather for some drinks and snacks to discuss the day and life in general.

It's not a time to be busy elsewhere preparing food, so in Dining at Dusk Stevan Paul has gathered some dishes from around the world, perfectly suited to this time of day. Think tapas, mezzes, yakitori, tacos, antipasti and the like.

From Samoa through Japan and India, Europe and Brazil to Mexico, the recipes are easy to prepare can often be made advance, leaving valuable time for conversation and laughs.

Drinks to suit the dish are suggested along with tunes to add even more atmosphere to this relaxing time of the day.



Pickled Capsicum with Salami Baguette

 Ingredients: (serves 4-6)

  • 500 g red, yellow and green mini capsicums (peppers)
  • Salt
  • 4 sprigs dill
  • 4 sprigs tarragon
  • 1 garlic clove
  • 150 ml (1¼ cups) white wine vinegar
  • 80 g (6 tbsp) sugar
  • 1 tsp mustard seeds
  • ½ tsp caraway
  • 1 bay leaf
  • Hungarian salami
  • White bread stick


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.

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 (1¼ 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.

Egeszsegedre: [Ed: Hungarian for cheers!]

Have this with a glass of red, alternatively with a well-chilled Tokaji wine from the Tokaj-Hegyalja region. These sweet wines made of yellow muscat, hárslevelu and furmint grapes harmonise very well with the spiciness of the rich salami and the sweet and sour capsicums.

Non-alcoholic: chilled green grape juice, mixed with verjus in a ratio of 2:1


The Budapest band Fran Palermo serve casually sophisticated indie pop with a pinch of folk, rock and electronica on their eponymous 2015 album – all delivered with cheerful lightness.


This recipe is from Dining at Dusk by Stevan Paul and is reproduced here with the kind permission of the publishers.

Dining at Dusk by Stevan Paul is published by Murdoch Books (Sydney/London; April 2019; Hb; 240pp; RRP A$39.99). It is available at good bookshops and directly from the publisher » 

It can be purchased online via »


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June 19th, 2019
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