Peppadews Piquant Peppers The Pickling Recipe Recipe

Name: Peppadews Piquant Peppers The Pickling Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: Bell Peppers; 2 tablespoons salt; 1/2 cup water; 1 cup white vinegar; 1/4 cup sugar; Ginger; Garlic Cloves; 1 teaspoon black peppercorns; Bay Leaves; 1 lb small piquant peppers

Craving a taste of South Africa? This recipe delivers authentically flavorful Piquant Pepper Pickles, similar to the beloved Peppadew, but adaptable to any small pepper! Perfect for adding a zesty kick to any meal, this recipe is easy to follow and yields approximately two 375ml jars of perfectly preserved pickles. Forget the complicated canning bath – our oven-sterilization method ensures perfectly sealed jars every time. This family-tested recipe, perfected over generations of canning expertise, offers a vibrant, tangy pickle that’s sure to become a new favorite.

Prep Time 30 mins

Cook Time 60 mins

Calories 123.6 kcal

Protein 7g

Rating 0.0 (2 Reviews)

Peppadews Piquant Peppers The Pickling Recipe

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peppadews Piquant Peppers The Pickling Recipe

Bell Peppers
2 tablespoons salt
1/2 cup water
1 cup white vinegar
1/4 cup sugar
Ginger
Garlic Cloves
1 teaspoon black peppercorns
Bay Leaves
1 lb small piquant peppers

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How to Make Peppadews Piquant Peppers The Pickling Recipe

Sterilize bottles: Place clean, empty 375ml bottles on a baking sheet in a cold oven. Heat the oven to 325°F (160°C) and leave the bottles in for at least 15 minutes.
Prepare the peppers: Wash 1 lb of small piquant peppers (or similar peppers) thoroughly. Remove stems and any blemishes.
Parboil the peppers: Bring a pot of water to a boil. Add the peppers and blanch for 2-3 minutes. Drain immediately and rinse with cold water to stop the cooking process.
Make the brine: In a saucepan, combine 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, 2 tablespoons salt, and 1 teaspoon black peppercorns.
Simmer the brine: Bring the brine mixture to a boil, stirring until sugar and salt dissolve completely.
Pack the jars: Carefully pack the parboiled peppers into the sterilized bottles, leaving about 1/2 inch of headspace at the top.
Pour in the brine: Ladle the hot brine over the peppers, leaving that 1/2 inch headspace.
Seal the jars: Wipe the rims of the jars clean, then securely seal with lids and rings.
Cool and store: Let the jars cool completely on a cooling rack. You should hear the satisfying 'pop' sound as the jars seal. Store in a cool, dark place. Enjoy after at least 2 weeks for optimal flavor.