Pickled Sweety Drops
These tasty sweet peppers marinate in a lovely brine for a delicious pickled treat. This recipe is highly flexible and will accommodate more or fewer peppers, or different sized jars - just make sure you have enough brine to cover the peppers in the jars.
Servings 12
Calories 15kcal
Equipment
Ingredients
For the brine:
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1/2 teaspoon pickling salt
For the seasoning:
- 6 green peppercorns
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon pickling or kosher salt (coarse, in both cases)
- 6 green cilantro seeds (optional - you'd likely have to grown them)
- 2 cups Biquinho peppers , stems removed, well-cleaned*
Instructions
- Even though this is a recipe for refrigerated pickled peppers (not shelf-stable), you can increase the peppers' longevity by sterilizing the jars in which they'll be stored. Boil the jars, lids and rings prior to use.
- In a small pot, bring the brine ingredients to a boil and stir until the sugar and salt have fully dissolved.
- Divide the seasonings evenly between the jars, and spoon in the cleaned peppers. You can fill the jars as loosely or tightly as you want, since you're not producing a shelf-stable product.
- Carefully pour the brine over the peppers, to cover. Wipe the rims and seal the jars to fingertip tightness. Check the lids again in 5 minutes -- they may need additional tightening.
- Let the jars cool on the counter. If the jars were filled to the top, they'll likely self-seal. This is a good thing, but note that they're still not shelf-stable.
- Place the cooled jars in the fridge for at least 10 days before serving, although you'll get a nice hint of the good things to come by day 5.
Notes
* For extra safety and longevity, briefly blanch the peppers in boiling water (just 5 seconds or so), drain, and transfer them to the jar(s) after adding the seasonings. A spider strainer comes in very handy for this.
Nutrition
Calories: 15kcal